To use up the random produce odds and ends in my refrigerator crisper drawer.
For this one I had fresh spinach and tomatoes to use and in they went. If you have onions, mushrooms, zucchini, leftover sweet potatoes, random hunks of cheese, toss it in. I can attest to the fact that there’s almost nothing that won’t work.
I wilted the spinach in my enameled cast iron skillet for about 30 seconds on the stovetop, added tomatoes, a half dozen lightly beaten eggs, and cooked it covered for about 5 minutes. To set the center I popped the skillet under the broiler for less than 5 minutes and the frittata was ready.
My family made quick work of the frittata for brunch in less time than it took to my pot of coffee to brew. They’re also great for quick and easy weeknight meals when you want something warm, but have zero time or energy to make anything elaborate. Or when you have a random hodgepodge of veggies to use. Frittata to the rescue.
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