Recipe: Frittata

Frittatas are a delicious and fun way to use up leftover veggies. Serve for  a weekend breakfast or have breakfast for dinner! (Yum)

½ large onion, chopped

3 small garlic cloves, minced

Olive oil

2 handfuls spinach

1 cup swiss cheese, grated

¾ cup diced cooked carrot (leftover roasted carrot is ideal)

1 heaping cup diced cooked potato

4 pieces thick-cut bacon, cooked and crumbled

Sour cream, avocado, green onion for serving

8 eggs

1 cup milk

1 tsp salt

¼ tsp freshly ground black pepper

Heat some olive oil in a large heavy-bottomed skillet. Add the onions and cook for about 5 minutes on medium heat until onions are soft. Add garlic and spinach and stir until spinach is wilted. Transfer mixture to another bowl.

Whisk together eggs, milk, salt, and pepper in a large bowl. Stir in the bacon, potato, carrot, cheese, and onion/spinach mixture.

Heat the same skillet you cooked the onions in (oil the pan if necessary). Pour in the egg mixture and cook over medium-high heat. Once the eggs start to set around the edges and the bottom is cooked finish cooking the top under the broiler until set and lightly browned.

Cut into wedges and serve. Top with sour cream, avocado or green onion.

Customize your frittata:

Instead of bacon try diced ham, Canadian bacon or pancetta

Instead of Swiss cheese try Fontina, Gruyere, sharp Cheddar or Feta

Try leeks, apple, red bell peppers, cherry tomatoes, mushrooms, kale...

Endless possibilities!