This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter – especially this time of year – so why not give ‘em a (delicious) second life at breakfast time?
1 – 2 tablespoons olive oil
Roughly 2½ cups chopped leftover crudites like carrot and celery sticks, peppers, green onions, broccoli, cauliflower, mushrooms, etc. (I’d recommend skipping the cucumbers, radishes, and anything else that generally doesn’t cook up that well, unless you’re more daring than me.)
½ teaspoon dried rosemary (optional)
6 large eggs
1 cup shredded cheese like cheddar or monterey jack – or whatever else floats your boat
½ teaspoon salt
Fresh ground pepper to taste