Today I’m sharing a recipe that isn’t really a recipe, because you choose the ingredients based on the leftovers you have at home. It could be pasta, rice, meat, or vegetables. Leftover frittata goes with everything. For example, I had leftover saffron risotto and sautéed zucchini. Delicious, an easy, quick, and really tasty second course. So open the fridge and see what comes out.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- as needed leftovers (in my case, saffron risotto and sautéed zucchini)
- 4 eggs
- 4 tablespoons grated cheese
Tools
- Pan
- Bowl
Steps
In a bowl, beat the eggs well with the grated cheese.
Add the leftovers (in my case, saffron risotto and sautéed zucchini) and mix.
At this point, you can decide whether to add herbs and spices based on your leftovers. I left it as is because my leftovers were quite flavorful.
I heated a drizzle of oil in a pan and cooked for about 6/7 minutes per side on high heat.
Let it rest for a few minutes.
I cut it into wedges and served it. It’s also great cold.
