Leftover Frittata

It isn't uncommon for my leftovers to turn on me. I routinely open a stray Rubbermaid container to find furry tofu or stanky veggies. Once, I even found RED mold on some leftovers. Vampire death mold!

I'm just cheap. I cant bear to throw away those last two bites of pasta. "I'll eat it for breakfast," I tell J. But it never quite happens the way I plan, and so the leftovers linger in the back of the fridge until they've reached the point of inedibility and I can, with slightly less guilt, throw them away.

On certain special and rare occasions, though, I eat up those leftovers, and get to spend the rest of the day with a self-satisfied smirk. With Thanksgiving approaching, it is doubly important to clean out the fridge and make some room for the turkey (or, in my case, six pounds of Artisanal cheese).

So this weekend, while trying (and failing) to complete the crossword puzzle, I made my old standby, Leftover Frittata.

MeBeth's Leftover Frittata

First, I preheated the oven to 350. I fried a handful of chopped onions in an ovenproof pan and added some diced cooked chicken (about 1/2 chicken breast) and crushed red pepper flakes.



Next, I threw in a few large spoonfuls of spinach, bacon and artichoke dip. Normally I just add whatever veggies are lurking in the back of the fridge (leftover broccoli is a good one) but I had some leftover dip, the ingredients were just right, and the sour cream melted nicely.



I removed the pan from the heat and added 4 eggs (pre-whisked).



I put the whole thing in the oven for about 15 minutes. Once the top got puffy and semi-solid, I coated it with some shredded cheddar and a little parmesan.



I threw it under the broiler for 3-5 minutes and the top came out crispy and golden, and I sliced it into wedges and served it with a salad.