Vegetable Frittata

One of the best things to do with leftovers is to make them into a frittata.  Whether you have some extra pasta, a cooked potato or two, a few mushrooms or cherry tomatoes that aren't quite enough for a salad, the frittata makes them into a complete meal.  The following recipe makes two servings, but with a small omelette pan and only two eggs you could easily make it a single.

3 eggs

1/4 C milk

1 spring onion, thinly sliced

1/2 C. sliced mushrooms

10 cherry tomatoes, halved

1/2 avocado, diced

1/2 C. cooked pasta

Goat's cheese

salt and pepper

Saute the mushrooms in a small, oven-proof omelette pan in a bit of olive oil until brown, remove from heat.

In a large bowl, mix eggs together, then stir in milk, and then add all ingredients except for cheese.  Pour enough olive oil to lightly coat the pan, heat over medium heat, and then add egg mixture.  Give it a turn or two to let the ingredients settle, then turn the heat down and cook it over low until mostly set.  Dot the top with the cheese and finish it under the broiler until the top is golden.

Serves 2.