A frittata makes a delicious, quick and healthy meal. Sort of like an omelet or quiche, only much easier to make. My recipe below calls for fresh garden veggies, but you can easily change the recipe to use any leftover veggies. I've even added leftover brown rice into a frittata to make it heartier. Don't be afraid to experiment!
2 Tblsp. Canola or Sunflower oil
1 small to medium onion, chopped
1 small to medium zucchini, thinly sliced
1 to 2 roma tomatoes, sliced
your favorite fresh or dried herbs (basil, oregano, etc.)
splash of water or milk
1/4 cup shredded cheese (optional)
Cooking Spray, salt and pepper
Turn oven on broil and place oven rack to the top or next to the top slot.
Heat oil in saute pan and cook onion and zucchini on medium high until zucchini browns lightly on the edges. Add the tomatoes for the last minute or two. Sprinkle with salt and pepper. Remove from heat.
In a separate bowl, beat/whisk the eggs with a splash of water or milk.
Spray an oven-proof skillet with cooking spray, add the veggies and spread them around evenly. Add the egg mixture and shake the pan around/poke at the mixture until it seems evenly spread. Cook on a medium high heat until the edges look set, usually around 5 minutes or so. Sprinkle the top with cheese, if desired, then place in oven. Watch the fritatta. It usually takes only around 5 minutes or so to set under the broiler. Let the cheese lightly brown, then remove the pan from the oven. Allow it to cool for 5 minutes, then slice like a pie. Serve with hot sauce or organic ketchup if desired.