There always tend to be leftover eggs after Easter – dyed or blown from their shells, and perhaps leftover ham from the big roast, and baked or roasted potatoes to use up. All signs point to a frittata. Use whatever veggies you like here – anything from peppers to mushrooms to peas will be fabulous. If they’re uncooked, sauté them first to get rid of excess moisture.
canola or olive oil, for cooking
1-2 baked potatoes, diced, or 1-2 cups roasted potatoes
4-6 asparagus stalks, chopped into 1-inch pieces
1/2 cup chopped ham
1-2 cups baby spinach leaves, torn into pieces, or chopped kale
4-5 large eggs
1/2-1 cup grated cheddar, Gouda or Parmesan, or crumbled feta or goat cheese
salt and pepper to taste
Preheat the oven to 375°F.
Heat a drizzle of oil in a large, heavy, ovenproof skillet set over medium-high heat. Sauté the baked potatoes and asparagus stalks (if using) until the potatoes are starting to turn golden and the asparagus stalks are starting to get tender. Add the chopped ham and spinach leaves and cook for a minute or two, until the spinach starts to wilt.
Meanwhile, stir together the eggs, cheese, salt and pepper in a medium bowl. Spread the meat and vegetables into an even layer in the pan and pour the beaten eggs overtop; reduce heat to medium-low and cook the frittata for 5-8 minutes, until the bottom is set. To help it along, gently pull back the sides with a heatproof spatula to allow any uncooked egg to run underneath. If you like, sprinkle more grated cheese on top.
Transfer the skillet to the oven and bake for about 10 minutes, until the top is set and golden. Serve hot, at room temperature, or cold.