Frittata!

This is my standard left-over-veggie-sunday-dinner-in-a-hurry-go-to-dish.
Nice with a little of my french bread and some wine, but hey! what isn’t?

Ingredients:

• Left over vegetables (brocoli is good, Spinach is good, Onions are a must, carrots are good, cabbage isn’t quite as good–whatever you happen to have ready to hand–about a 1/2 cup’s worth for each person eating).
• 4 eggs (for 2 or 3 people, more for more)
• Olive Oil
• Cheese (a hard Italian is best–I am going to regret having said that–like Parmigian or an Asiago, but a Gruyère or something like that will do as well).
• Herbs, Pepper and Salt to Taste

Step 1, prepping the veggies: Heat up a small iron skillet (or a big one, if you are making lots of this–you do the math), and saute the left-over Veggies with plenty of Olive Oil (or, of course, butter).

Step 2, prepping the eggs: While they are sizzling, take a large bowl and whisk the eggs with a little bit of water–like an omelet; this mixture should about triple in volume. You may add in the herbs, salt & pepper and whisk some more.

Step 3, the combo: Pre-heat the broiler to High. Pour the eggs over the stuff in the skillet, mixing it a bit, but then just stand back and let it cook. When the bottom and middle start to solidify (two minutes or so? not long), put the cheeses on the top.

Step 4, broiling:  Switch the frittata from the top of the stove to under the broiler to cook the top. When the top is browned (it should puff a bit, so don’t overfill), take it out, let it sit for a few minutes and serve with a green salad.