Leftover Holiday Frittata Recipes

Steps:

• Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Steps:

• Heat the oven to 350 degrees Fahrenheit.
• Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
• In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
• Add the veggies, and saute over medium heat until they're tender, about 10 minutes.
• Stir in the rosemary, if using, and cook for another minute or so more.
• Remove from heat.
• Crack the eggs into a medium bowl, and whisk together.
• Stir in the salt, pepper, and cheese.
• Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
• Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn't jiggle when you shake the pan a little).
• Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.