A tasty fate for leftover veggies
What’s the best thing about big holiday meals (like Thanksgiving, for instance)? Leftovers, I’d say.
One of the best ways to use leftover veggies is to mix them into a frittata. If you don’t know frittatas, you should—they’re a baked egg mixture that you start on the stovetop (in a heatproof skillet), then finish in the oven. They resemble omelets, but are much easier to make for most people. They’re also exceptionally versatile—tasty when eaten hot, cold, or in between.
If you serve Brussels sprouts for Thanksgiving, chances are you’ll have some left over—because who loads up on veggies when the table is groaning with turkey and dressing? You probably wouldn’t think of eating those little cabbagettes for breakfast. But bake them into a frittata, and you could. Or just wait until lunch or dinner, because frittatas are perfect anytime.
In fact, this dish is so good, you may find yourself cooking Brussels sprouts more often. Just so you’ll have some on hand for your next frittata.