Fridge Frittata

Italian cuisine is always a hit, and it doesn’t get easier than this eggy dish with a name that simply means “fried.” It’s also a great way to clean out your fridge of vegetables that have seen better days. The variations are almost endless—try broccoli, green onion, or red pepper with cheddar, thinly sliced salami, and chopped tomato.

• 8 eggs
• 1 cup asparagus, chopped and cooked
• ½ cup ham, thinly sliced and chopped
• ½ cup milk
• ½ tsp pepper
• ¼ tsp salt
• ⅓ cup Parmesan cheese, finely grated
• 1 ½ Tbsp fresh parsley, chopped

INSTRUCTIONS

1. Add a drizzle of olive oil to a 10-inch oven-proof skillet or spray with cooking oil.
2. Whisk together all ingredients except the parsley.
3. Heat the pan over medium heat and pour in the frittata mix.
4. Cook for 12–14 minutes, occasionally tipping the pan to ensure the uncooked mixture on top seeps to the bottom. Once it’s cooked to preferred doneness, remove from heat.
5. Turn on the broiler to high and place the skillet in the oven. Broil 2–4 minutes until the top is slightly browned.
6. Remove and allow 5–10 minutes for the frittata to fully set. Cut into pie-shaped wedges and sprinkle with extra parmesan cheese (if desired) and fresh parsley.