Summer Vegetable Frittata
Serves 6
SKCC
You really can’t go wrong with a frittata; it is the perfect canvas for last night’s leftovers. This version uses up the leftover roasted veggies from sabich night, however I will write those directions in here again in case you aren’t making that recipe as well.
Serve with a simple salad dressed with olive oil, lemon and flakey salt or cube it up the next day and fry it in a pan with plenty of olive oil. Cut a slice and layer it between some crusty sourdough or a baguette, swiped with zhoug and aioli.
Prep
10 min
Cook
20 min
Total
30 min
Yum.
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