Vegetable Frittata or Strata.

Those roasted anaheim chilies stashed in the freezer. That leftover turkey meat, the chard or kale stalks, the cool red-tinged corn and various herbs on the verge of extinction, we've all been faced with a glut of leftovers. And there's no better way to use up those bits and pieces than with a family-size frittata, or strata, a freeform crustless quiche. 

By whatever name you wish to call it, a simple base of 2 eggs per 1 cup of milk or cream ratio will get you started. 

Saute any onions or leeks first, along with any fresh or raw ingredients, especially kale or chard stalks. Add chopped herbs 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 egg mix.

I used 6 eggs to 3 cups of milk for my 9 X 13 pan.  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.

Another Italian option is spaghetti pie, a classic dish I first enjoyed in Napoli.  Use cooked spaghetti, or really any leftover pasta will do, add cheese and/or prosciutto and your egg-milk mix and bake. Luscious.

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.