Frittata. An Exercise in Leftovers

Leftovers again? That's right, kids. Time to use up those bits and pieces taking over the fridge and freezer. What better way than to make a family-size frittata, a freeform free-for-all crustless quiche. Italian accent optional. A simple base of 2 eggs per 1 cup of milk or cream to whatever ingredients that need to be used up. Like those roasted anaheim chilies I had stashed in the freezer. That leftover turkey meat, the chard stalks, the cool red-tinged corn and various herbs on the verge of extinction.

Saute any onions or leeks first, along with any fresh or raw ingredients. Add chopped herbs (I used cilantro) and lay down the layer in your pan or olive oil-licked skillet. You can use a cast iron skillet or other oven proof pan. I like my trusty pyrex, a 9 x 13 beauty. Any ingredients like tomatoes should be free of all the juice, and those previously frozen roasted chilies must be patted dry. Otherwise your frittata won't set properly.

Add the cheese. And again, any cheese will do. Grated, sliced or rasped. Get it in there. I only had some bland mozzarella but it needed to be used up. Add your frittata mix.

I used 6 eggs to 3 cups of milk. Take a fork or spoon just to gently move the mix around making sure it's hitting the bottom of the dish, embracing all the ingredients.

I like to top the mix with pieces of day-old bread. It gives the finished dish a nice toasty crust. Kind of like an omelette and toast all in one.
Bake at 375 for 45 minutes or until set.
If you want to keep things Italian, think leftover pasta. A classically rustic Italian dish is spaghetti pie. Use cooked spaghetti or any leftover pasta, add cheese and/or prosciutto and your egg-milk mix and bake. Luscious. I've enjoyed it in Napoli, but you don't have to travel that far.

You can easily double, triple or otherwise increase the recipe. It makes an easy brunch dish for a crowd, using leftovers or not, served hot. A brilliant breakfast, lunch, dinner with a salad or snack.