Fresh Frittatas

This Italian omelet will become your new go-to brunch or dinner—a perfect dish for leftovers—and no flipping or folding required.

When I find a swarm of 16-year-olds  standing in my kitchen, it’s time for a frittata.  It can be made at a moment’s notice and  is perfect for recycling leftovers—particularly pasta, which I always have in the fridge.  I sauté  ham, onions and whatever other bits of veggies I have.

Edamame is a favorite; squash, red bell pepper and even a vegetable stir-fry work, too. On top of the veggies go  leftover pasta and whisked up eggs. I sprinkle the entire thing with cheese and bake, or just cover and cook on top of the stove. It is always a hit. 

—By Jill Melton, Relish Editor