Reluctant Housewife: Everything But The Kitchen Sink Frittata

We've all been there. You have random things left in your fridge from random different meals you either made or thought about making. Maybe some leftovers, maybe not. And, eggs. Because most everyone always has eggs as that one staple in their fridge along with Sriracha if you live in Los Angeles.

So, you beat some eggs up, sauté up some veggie's and leftovers and make yourself an everything but the kitchen sink frittata!

I'm going to give you a recipe but this is one that needs very little explaining. See above.

Watch the Reluctant Housewife episode here and grab the recipe below!

Your,

Reluctant Housewife

Everything But The Kitchen Sink Frittata

5-7 eggs

milk or milk alternative

cheese of any kind

chopped veggies of any kind

possible leftovers if you're gettin' crazy

salt and pepper to taste

olive oil

Okay, so crack your eggs open and stir in about a half a cup of milk into a small bowl. Add about a handful of cheese. You pick which kind. Whisk those until combined and put aside.

Chop your veggies or take your leftovers out of their sad little container from the night before.

Drizzle some olive oil on a frying pan. Turn the heat to medium. Add your veggies and/or leftovers and sauté for about 5-7 minutes. Add salt and pepper to taste.

Add your egg mixture onto the veggies making sure that it covers as much pan as it can reach. Keep on a medium heat until you can see the edges of your eggs start to firm up.

Place pan in a 350 degree oven and cook for about ten minutes or until the center of your frittata is solid completely.

Take it out and let it cool until it won't burn the roof of your mouth and serve!