I don’t know about you, but I always have extra filling whenever I make fajitas or tacos. And this is a good problem. As a big fan of leftovers, I find it enjoyable to concoct new ways to use up yesterday’s dinner. In this case, it’s a frittata!
The egg-based dish is perfect for pretty much any kind of leftovers. Sauteed or roasted vegetables, shredded cheeses, cooked beans, even rice or quinoa. Dress it up with some fresh produce such as tomatoes, and throw in a few spices, and you’ve got dinner, or breakfast, in the bag.
- 1 C leftover fajita veggies – I had bell pepper, onion, jalapeño and black beans
- 4 eggs
- 4 tbsp milk
- 1/2 tsp cumin
- salt & pepper
- 2 oz shredded cheese – choose something that will melt really well, like a Monterey jack
- 1 roma tomato, sliced and seeds removed
Preheat oven to 425.
Heat an oven-safe saute pan over medium-high and spray with cooking spray. Heat leftover fajita veggies until warm.
Whisk together the eggs, milk and spices. Make sure the veggies are spread evenly throughout the bottom of the pan. Pour the egg mixture on top and tilt to cover completely. Cook on medium heat 5-7 minutes. Tilt the pan around at least once more to distribute remaining liquidy egg.
Place sliced tomato on top of the frittata and sprinkle with the shredded cheese. I used Monterey Jack with Morel & Leek for a mild flavor. Cook in oven for 8 minutes, uncovered.
Remove from oven (the handle will be hot!) and transfer frittata to a large plate or platter. Slice into four pieces and serve with mashed avocado, plain Greek yogurt, salsa, or all of the above!