Leftover Crudite Frittata Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
• Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
• Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
• Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
• Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.