I don’t know about you all, but sometimes by the time we get to Friday, I just want something easy to make for dinner, especially if it uses up some of the random bits of leftovers and veggies from the week. Behold, I give you the frittata!

2 tbsp unsalted butter
1 cup Italian sausage (cooked and sliced)
1 cup peppers & onions, diced
6 eggs
4 tbsp milk
1 cup shredded cheese (cheddar, swiss, pepper jack all work well)
Salt & pepper to taste

In an oven-proof skillet, melt the butter then sauté the pepper and onion until soft. Add the sausage for a couple minutes to warm up. Whisk the eggs, milk and salt & pepper. Fold in the cheese. Pour the egg mixture over the veggies and sausage. Cook for 5 minutes or until the eggs begin to set. At this point, I added some chopped baby spinach that I had in the fridge that wasn’t enough to do anything else with. Place the skillet in a 400 degree oven and back for about 15 minutes or until the eggs are set. I garnished with the last of the cherry tomatoes I had on hand. Slice into 8 wedges and enjoy. Leftovers make a great breakfast either on their own or over a toasted English muffin.

Disclaimer – I’ve often seen people flip the pan over to serve the frittata. I’ve never been that brave, so if you’ve tried it, let me know how you made out!

What’s your favorite way to use up leftovers? No matter what it is, I hope you enjoy it in good health and surrounded by those you love.

Eat well friends!