Aaron and I hosted Christmas this year and somehow we ended up with all of the leftovers. My guests took tupperwares full of food home with them, but we still have a fridge full of food. It is just the two of us (plus two fur babies) and there is no way we can eat all of the food. I've been trying to come up with recipes so we don't have to throw it all out.
Friday morning I made a frittata and basically just used whatever I had on hand. I followed this recipe.
Oops. We started eating before I was able to snap a picture. I loved how simple it was to make this and it tasted good too!
Baked Frittata
Slightly adapted from Kraft
INGREDIENTS:
8 eggs
2 Tbsp milk
1/2 cup leftover chopped broccoli cheese casserole (whatever you have on hand, leftover asparagus, extra tomato, etc.)
1 cup of shredded cheese( I used a blend of cheddar and parmesan)
2 Tbsp chopped bacon (or even ham)
1/4 cup chopped basil (I omitted this)
COOK:
Preheat oven to 350°F. Beat eggs and milk with wire whisk in medium bowl. Stir in broccoli (whatever veggies you have), 1/2 cup of cheese, the bacon, and basil. Pour into greased 9-inch pie pan; sprinkle with remaining cheese.
Bake for 30 minutes or until puffed and golden brown.
Yield: Approx 8 servings
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