Magic Frittata

I think of it as magic since it can take a small portion of leftovers and make an additonal dinner (or luxe breakfast) from it. I suppose the magic is in the eggs! Nature’s perfect protein.

Ingredient suggestions:

• Leftover meat, potatoes, veggies, beans, or even rice or noodles. Think outside the (takeout) box! Chop them into smallish bitesize pieces. Or, If your leftovers are paltry, take stock of your veggies on hand:
• A chopped onion, sliced leek, diced bell pepper or minced shallot
• Chopped veggies such as mushrooms, broccoli, or zucchini 
• Spinach, torn into bite size pieces

Preheat oven to 325.
In cast iron skillet, melt 1 Tbsp butter or oil (or use the fat from a couple strips of bacon: remove and crumble when crisp.)
Saute a chopped onion, a sliced leek, diced bell pepper, or minced shallot. Next, saute chopped veggies such as mushrooms, broccoli, zuchini. Stir in chopped spinach and stir just until wilted. (Note: if you are using leftovers, just stir briefly in the hot pan.)
In a large bowl, whisk two of your eggs with 1/4 c sour cream until smooth. Whisk in the rest of the eggs. (Between 6 and 10 depending on how much other food is included.) Stir in 1/8 tsp salt for every 2 eggs. Set aside.
Once veggies are cooked, stir in another 1 Tbsp of butter (and crumbled bacon from earlier if using) and spread the contents of the pan out in an even layer. Sprinkle with pepper (and salt if using fresh veggies) and some grated cheese. Pour eggs over the top, put into the oven, and bake for 10-25 minutes depending on how full your pan is.
Slice into wedges and serve, with toast or a salad.