Gotta Lotta Frittata
One of my favorite ways to revamp leftovers is to make a frittata. Frittatas are quick, easy, and you can use basically whatever you have in the fridge. Roasted vegetables, cubed ham, fresh herbs, ALL the cheese... you get the idea. The recipe below makes four servings, but you can easily halve it to make two.
Asparagus & Mushroom Frittata
2 Tbsp butter, olive oil, or ghee
20 asparagus spears, steamed or simmered
8 oz mushrooms (any kind will do, or a mix is even better), sauteed
1/2 onion, caramelized
1/4-1/2 cup Parmesan cheese or nutritional yeast
4 slices bacon, cooked and chopped
1 Tbsp fresh tarragon, chopped
Salt and pepper to taste
Preheat oven to 350.
Heat butter/oil/ghee in small skillet over medium heat. While it's heating, beat eggs together with remaining toppings.
Once butter/oil/ghee is melted, add egg mixture. Cook, undisturbed for about 10 minutes, or until bottom is firm.
Transfer skillet to oven and bake 10-15 minutes or until top is set. (I like mine golden brown on top. You can also use the broiler to crisp up the top nicely.)