Got leftovers? Make a Frittata!

It's the weekend y'all!  And if you're like me, you just might have a bunch of leftovers taking up space in your fridge. I have the perfect, tasty recipe to use up all of your leftovers and help you clear things out before you do your shopping for the coming week!

This frittata could contain just about anything from your fridge, so it’s a great meal to make before your next grocery trip. Choose whatever meats and vegetables you'd like to add —anything goes, really. Wilted spinach? The last of the mushrooms? A few cherry tomatoes? What's in your fridge at the end of the week?

Here is a sample of my what I've done with what was in my fridge:

Ingredients (serves 2)

• 1 Tbsp butter or coconut oil
• 6 oz. grilled chicken
• 1 cup broccoli florets, chopped
• 1/2 cup diced onions
• 1/2 cup diced peppers
• 1/2 cup baby spinach
• 6 large pastured eggs
• 2 Tbsp coconut milk
• 1 tsp kosher salt
• Freshly-ground black pepper

Directions

1. Preheat oven to 350ºF, and add butter/oil to a cast iron skillet that's approximately 8-10 inches in diameter.  Add meat and vegetables to the pan and cook until heated all the way through.
2. Blend eggs, coconut milk, salt, and pepper together in a separate bowl, then pour over the meat and vegetables and let cook for 3-5 minutes.
3. Place the cast iron skillet in the oven and cook for 10-15 minutes.  You can then put the oven on broil and broil the frittata for 2-3 minutes or until brown on top.  Remove the frittata from the oven and let cool for a few minutes before serving.

This recipe can also be cooked in bulk for the week to save time in the morning using either one big skillet or pan, or muffin pan to make individual mini frittatas.  Plus, it's great served hot or cold.

Enjoy!