The latter rarely happens. Especially lately.

What usually does happen? Leftover crudites. Carrots, celery, green onions, peppers, broccoli … they get piled in a baggie at the end of the night, and shoved to the back of the fridge.

I say, give the leftover crudites new life! Bring ’em out the next morning, cut ’em up, and stick ’em in a frittata! Rise, leftover crudites, rise!

Well, except for the veggies that won’t cook up so deliciously, like cucumbers and radishes. Sorry, little buddies.

Using the six eggs to two or so cups veggies to one cup cheese ratio as a rough guide (which I first learned of thanks to Tea Austen and her glorious Clean Out the Fridge Frittata (which I can no longer find online, sadly!) This frittata makes for a delicious breakfast either in a single layer … or even sandwich together a couple of slices with a nice bit of cheese melted in the  middle.

Either/or.

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Leftover Crudite Frittata

This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter – especially this time of year – so why not give ’em a (delicious) second life at breakfast time?

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Author Kare

Ingredients

• 1 – 2 tablespoons olive oil
• Roughly 2 1/2 cups chopped leftover crudites like carrot and celery sticks peppers, green onions, broccoli, cauliflower, mushrooms, etc. (I’d recommend skipping the cucumbers, radishes, and anything else that generally doesn’t cook up that well, unless you’re more daring than me.)
• 1/2 teaspoon dried rosemary optional
• 6 large eggs
• 1 cup shredded cheese like cheddar or monterey jack – or whatever else floats your boat
• 1/2 teaspoon salt
• Fresh ground pepper to taste

Instructions

• Heat the oven to 350 degrees Fahrenheit.
• Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
• In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
• Add the veggies, and saute over medium heat until they’re tender, about 10 minutes.
• Stir in the rosemary, if using, and cook for another minute or so more.
• Remove from heat.
• Crack the eggs into a medium bowl, and whisk together.
• Stir in the salt, pepper, and cheese.
• Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
• Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn’t jiggle when you shake the pan a little).
• Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.

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