Frittatas are a protein-packed way to use up whatever is languishing in your crisper drawer - including already-cooked Thanksgiving veggies. This low-effort, slow-baking method yields something soft, custardy, and delicious.
Preheat your oven to 400 degrees.
Warm a little oil in a cast iron skillet or dutch oven.
Aromatics: Some chopped fresh onion and garlic, with plenty of salt and red chili flakes, are the first step. Fry them gently in your hot oil.
Veggies: As the onion and garlic soften, chop whatever greens or other veggies you have that you want to use up. Aim for about 3 cups of vegetables. Thin slices of boiled potato work well, too. Add your chopped vegetables to the garlic and onion, and cook until soft. If you have any fresh herbs, use them too.
Eggs: Crack 10 eggs into a bowl and add 1/4 cup of full cream milk, cream, or yogurt, 1/4 t of salt and mix; don't over beat.
Cheese: Any cheese will bring something good to your frittata. Try scooping small spoonfulls of chevre into the egg mixture, or opt for grated hard cheese (or both). About 3/4 cup of cheese in total will add plenty of flavor but not overpower the eggs.
If using a dutch oven instead of a skillet, scrape down the sides so that all the veggies are in the bottom of the pan, then pour your egg mixture over the top.
Turn the oven down to 375 and slide in your fritatta.
Bake for 10-15 minutes, then check by giving it a little shake. If the center is still liquid, cook another 5 minutes. If the center only just jiggles, and the sides are set, remove the pan and place on top of the oven. Cover and allow to sit for 5 minutes.
Uncover and check the center by tapping with your finger. If it is set, time to slice and enjoy. If it still needs some time, re-cover and try again in a few minutes.
