Do you remember the roasted turnip and potatoes from the other night? I had a bit left over and decided that a frittata would be a great way to use the remainder.
May I introduce today's players? Here we have olive oil, salt, black pepper, the leftover roasted vegetables, shredded sharp cheddar cheese, diced onion, fresh flat-leaf parsley, thyme, oregano, chives and the eggs.
Oops, my darling daughter called and is on her way home. So two more eggs will be needed, as I am using two eggs per person for this dish.
First, I heat the roasted veggies and the onion in the olive oil over medium-high heat on the stove top.
Meanwhile, beat the eggs and season with salt and black pepper.
Sprinkle cheese and the chopped fresh herbs evenly over the frittata.
Place in a preheated 325 degree oven for about 15 minutes, or until the egg mixture is set.
Mmm, this is looking good.
The nice thing about frittatas, besides the fact that they are just so easy to make, is that there are many options for fillings, such as ham, sausage, or mushrooms. Just make sure that any meats are cooked before adding to the frittata.