The fun part of making a frittata is that it’s a great way to get rid of leftovers. In this case we had some potatoes, broccoli rabe and a few kalamata olives from apps the night before. I employ my cast iron skillet for this meal. Since I learned how to take care of this persnickety, heavy pan it has become my favorite.
To make any frittata, start by sauteing your veggies in a little EVOO. When veggies are warmed up (remember I used leftovers so they’ve already been cooked) add a tablespoon of butter and spread veggies out evenly on bottom of pan. Pour in your well scrambled eggs (I use my Kitchen Aid so that the eggs are nice and airy). Lower heat and cook on stovetop for about 3 minutes. Transfer to a 375 degree oven for 15 minutes. You can test doneness by inserting a toothpick, if it comes out clean you’re done!