Breakfast, Brunch, Lunch or Supper: Everything in the Fridge Frittata

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight?

EVERYTHING IN THE FRIDGE FRITTATA

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

6 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 T. olive oil

1 potato, diced

1 tomato diced or cherry tomatoes, halved 

1 onion, diced small

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

Big pinch kosher salt and a little pinch of pepper

Preheat oven to broil

Beat the eggs until frothy. Heat up the oil in a cast iron or oven-proof skillet. Add the onion, veggies, and saute until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure it is evenly covering the veggies.

As the edges start to cook, loosen them with a spatula to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are completely set.

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