Houstonist Cooks: Fridgie Fritatta

6 eggs
1/4 cup milk
salt and pepper to taste

Crack the eggs into a medium sized mixing bowl and add milk, salt and pepper. Beat well. If you have a smidge of sour cream, say a tablespoon or less, beat that in, it will make your eggs fluffier.

Now, rummage the leftovers. We cut grilled, baked, roasted, etc. meats into bite sized pieces and look for smattering of veggies or that small bit of raw baby spinach left from a salad. Roasted potato remnants are a fabulous addition, as well - or you can dice and saute that one lonely potato left in the bin.

1-2 Tablespoons of extra virgin olive oil
1/2 onion, diced
1 potato, raw, diced
1 clove or teaspoon garlic
salt, pepper, fresh thyme or basil
Approximately 1/4 cup of leftover diced meat
Approximately one cup, total measure, of mixed vegetables
Approximately 1/4 cup of leftover cooked potatoes.
1 jalapeno, minced (if you have one, or whatever hot pepper you have on hand, if you like it hot)

Heat oven to 350. In an oven-proof skillet over medium heat, drizzle the oil and add onion, raw potato, jalapeno and garlic, saute until soft, say three minutes. Add seasonings and leftovers, stir well and heat through. Pour eggs over this mixture and let cook over medium low heat for about 5-7 minutes, until the eggs begin to set. Place the skillet in the oven and bake for about 20 minutes, or until completely set. Remove from oven and sprinkle with cheese. Cut into wedges and enjoy.

We have used leftover steak and baked potato with onion and garlic, placing sliced brie and raw baby spinach in with the uncooked egg mixture, which was heaven with whole wheat toast.