A great summer vegetable frittata recipe to solve your leftovers problem. Use whatever vegetables you have on hand, and add meat or chicken or bacon, or not.
Summer Vegetable Frittata
1 onion, diced
3 cooked sausages, cut into coins
1 cup cooked green beans, cut into 1-inch pices
1 cup chopped tomatoes, drained of excess juice
8 eggs, beaten, salt and pepper added
1/2 cup feta cheese, cut into 1/2-inch dice
Herbs of your choosing
Saute onion in a glug or so of olive oil until translucent, then add sausage. Saute until the sausage warms through. Add green beans and tomatoes to the pan and toss so they’re distributed evenly.
Pour the eggs over the onions, sausage, green beans and tomatoes. Shake the pan so the eggs fill in the nooks and crannys between the vegetables. Dot with feta, pressing the cheese down into the eggs so it will end up in the center of the frittata.
Bake at 350 for 25 to 30 minutes until puffed and set. Sprinkle with chopped herbs. Let cool at least 10 minutes before cutting and serving.