Anything You Have Frittata

Choose an appropriately sized oven-safe pan depending on how many eggs you have/want to use.

• You want around equal parts egg mixture to sautéed vegetable and meat scraps. Use your spatial reasoning and pick a pan where the final mixture won’t go higher than 2/3 up the sides after covering the scraps (it’ll expand during cooking — don’t risk overflowing).
• Guideline: for smaller frittatas (~ 4 eggs) use an 8” pan, for large frittatas (8-12 eggs) use a 12” pan.

In your selected pan, add a drizzle of oil and sauté the vegetables, aromatics, and meat (if included) over high heat until they are fully cooked and browned.

Next, pour in your egg mixture, and mix or shake the pan to distribute everything evenly.

• At this point, you could always transfer the mixture to a larger pan (if needed), or alternatively, beat a few more eggs and add it to the pan if you need a fuller frittata.