Sunday Leftover Frittata Tutorial

 Well, here's my very first tutorial. What better way to get rid of leftovers than to make a Sunday End of the Week Leftover Frittata. What is a frittata? Basically, it's crust free quiche. So for those of you on low carb or Paleo diets, this can work for you. In this case, the leftovers I had were roasted broccoli (seriously, roasted broccoli is amazing!), roasted herb potatoes and a grilled steak. Obviously, don't add the potatoes if it's against your diet.

*Disclaimer: I'm just a person who likes to cook and will not guarantee your success of this recipe. Always be safe when cooking and use oven mitts to handle hot pots and dishes*

1. Preheat oven to 350 degrees Farenheit. Chop your leftovers. Additionally, I added 1/4 of a large onion, minced two cloves of garlic and chopped a Roma tomato.
2. In an oven proof heated pan over medium low heat (the dial for mine was about 2/3 of the way between low and medium), add about  2 tablespoons of extra virgin olive olive and saute the chopped goods until heated through
3. In a separate bowl, I whisked 2 whole eggs and 5 egg whites. You can very the egg combination any way you like. Use 7 whole eggs if you'd like! At this stage, you can add whatever cheese you desire. I added about 1/4 cup Parmesan. Seriously, add whatever cheese you want. Add 1/2 tsp salt and freshly ground pepper. Then pour the mixed egg mixture evenly into the pan and gently mix it around so that the egg mixed is evenly spread on the bottom of the pan. Let it sit there for 5 min or so to get the bottom set.
4. Place oven proof pan in the oven for 20-25 min, or until the egg is set. After it has a cooled for a few minutes, you can safely flip the frittata onto a large serving platter (what you're traditionally supposed to do). If you're not comfortable with this, no worries. Just slice and serve.

The world of frittata combinations is endless. You can make it luxurious by adding some heavy cream to it and fresh herbs. I've had it served with a dollop of sun dried tomato pesto before. I've made one that kind of tasted like a pepperoni pizza. Be creative and imaginative with this!

Happy Sunday and Happy Veterans weekend!