Leftover Veggie Frittata
There are a few recipes I keep in my back pocket for the nights that I feel like the fridge is empty or my creativity is gone. One of my favorite is a frittata, or as we call it, a free-tot. It is so easy!
This time, I started by cooking onions, garlic, and scallions in butter. I used my favorite enameled cast iron pan. It makes me so happy to cook in it!
When they were soft and fragrant, I added in lots of thiiiiiiinly sliced potatoes, a little olive oil, and some salt.
After about 10 minutes they were cooked, so I added in some torn rainbow chard leaves.
When the were wilted, I poured 6 eggs over the top.
It went into the oven and baked at 350* for 35 minutes.
When it came out of the oven, I shredded some sage infused raw milk cheddar on top and sprinkled on some more scallions.
Check out how good it looked! Trust me, it tasted even better.
This was shared on Real Food Wednesday!