Vegetarian. Serves 2 generously.
2 Tbsp. olive oil
1/4 cup any onion, finely sliced
2 cloves garlic, minced
1 cup any vegetable, diced
1 cup cooked starch (cubed potatoes, leftover rice, leftover plain spaghetti)
(1/2 cup protein – leftover meat, tofu or shrimp)
1 Tbsp. dry or 2 Tbsp. fresh any herb
4 oz. any grating cheese
salt and pepper to taste
Heat the olive oil in a 10” non-stick skillet. Add the onions and cook gently 1 minute. Add garlic and vegetables and cook until vegetables are barely tender. Add starch and protein, if using, and cook until starch is heated through. Beat eggs, herbs and salt and pepper together. Stir in cheese. Spread skillet mixture evenly and pour egg and cheese mixture over top. Cook, shaking pan occasionally, until mixture bottom is golden but top is still “wet”, about 6 minutes. Slide frittata out onto a baking sheet and place under broiler. Broil until top is golden, about 2 minutes. Let cool to room temperature and serve, or refrigerate until needed.
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