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  Leftover-filled Frittata



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1 Tablespoon olive oil
1-2 cups of cold Leftovers of Romanesco with Thyme and Feta
4-6 well-beaten eggs
fresh thyme
crumbled feta

Preheat oven to 400 degrees.
Heat a large heavy, oven-proof skillet over medium heat.
Add 1 Tablespoon olive oil and 1-2 cups of cold leftovers.
Heat, stirring occasionally, until the larger veggie pieces are warmed through.
Once warm, pour in 4-6 well-beaten eggs.
Cook until eggs are set on the bottom.
Place pan in hot oven until eggs are completely cooked.
If desired, garnish with additional fresh thyme and crumbled feta.
Serve hot or at room temperature.

With some bread and a salad, it’s a complete meal for 2-4 people.

Copyright © 2015 Stefanie Samara Hamblen