Summer Vegetable Frittata

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.