Difficulty Level: Easy
I'm always talking about making a bit extra for dinner so you can have leftovers for lunch the next day. I also frequently make leftovers of a dish and add stock and turn it into soup. But sometimes I find myself with bits and pieces of ingredients left over from other recipes and I have to find a way to use them up so I don't end up throwing them away.
Other than soup, one of my favourite ways to use up odds and ends is to make a frittata. A frittata is essentially just an open faced omelette, but I prefer it because you can put as much stuff on top as you like and you don't have to worry about having to fold it over perfectly. The other great thing about a frittata is that the eggs are a pretty neutral medium, and you can put anything on them you like. In this case I had some feta cheese left over from the Greek-Style Chickpeas and Quinoa Salad I made and some sun-dried tomatoes and parsley. Ten minutes later we sat down to a healthy, satisfying lunch of frittata with a green salad on the side. This is just a guideline, use anything you have on hand.
|1 tbsp||milk or water|
|salt and pepper|
|2 oz||feta cheese, crumbled|
|2 or 3||sun dried tomatoes, chopped|
|parsley for garnish|
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