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Summer Vegetable Frittata

As promised, I’m back with the recipe for the first half of your leftover Layered Summer Vegetable Bake with Thyme and Pecorino. This frittata recipe may seem familiar as it’s based on this one. It’s my go-to frittata recipe – I just swap in whatever vegetable, meat, or cheese that sounds good or that I have on hand and it always seems to turn out well.

Summer Vegetable Frittata

When you scoop your leftover vegetable bake out of the container, use a slotted spoon. Save any remaining liquid for the soup that you’ll make tomorrow.

summer vegetable frittata with cheese

If you’ve soaked your beans for tomorrow, you should cook them today. Reserve 2 cups of the cooked beans for your soup and freeze the rest. You’ll also need one bunch of kale (Lacinato is my favorite) a few carrots, and some Parmigiano-Reggiano cheese.

I’ll be back tomorrow with the soup!

Summer Vegetable Frittata
Use a slotted spoon to scoop the leftover Layered Summer Vegetable Bake into the pan. You don't want to end up with a soggy frittata.
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season to taste with salt and freshly ground black pepper.
  3. Heat a 10-inch, well seasoned, cast iron skillet over medium high heat until hot.
  4. Add the oil to the pan and swirl to coat. Arrange leftover vegetable bake in a single layer; pour egg mixture over all. Stir gently to allow egg to flow under vegetables.
  5. Remove from heat and sprinkle with cheeses.
  6. Bake at 350 degrees for 25-35 minutes, until the frittata has puffed and the center is set.
  7. Allow to cool for 10 minutes before slicing in to wedges. Serve warm.
Serves 6 as a main dish

 

 

6 Responses to Summer Vegetable Frittata

  1. Paula @ Vintage Kitchen Notes August 23, 2013 at 11:48 am #

    We make potato tortillas here, which are frittatas but not ended in the oven, so you have to flip them over with the aid of a board or plate and slide them back into the skillet to finish cooking, so they aren’t as easy to make as this. I simply love frittatas, they’re the ultimate brunch dish!

    • Marissa August 30, 2013 at 9:25 pm #

      I love tortillas, though I have to admit I have mixed luck flipping them. :)

  2. giovibi August 24, 2013 at 12:56 am #

    I like to prepare frittatas with all kind of leftover: vegetables, beans, meatloaf, sausages, ham, pasta but my favorite is frittata with leftover rice!

    • Marissa August 30, 2013 at 9:27 pm #

      I’ve never tried one with leftover rice, that sounds great.

  3. Jessy Jindal August 30, 2013 at 7:47 pm #

    wow great way to use leftovers! I’m always inspired by your posts – they’re always simple yet delicious. I’ve been reading your blog for ages! It would be great if you could take a look at mine, I just started it recently! :)

    • Marissa August 30, 2013 at 9:08 pm #

      Thanks Jessy. :) I checked out your blog – very nice! Your spring rolls look delicious.

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