Frittatas are a quick and easy way to use up leftovers after a holiday dinner.

I love making frittatas. They're basically a "lazy girl's" quiche. 

Think of a frittata as a quiche with no bottom crust. So basically an egg casserole. Super quick and easy to make for breakfast, brunch/lunch or even dinner, frittatas are a great way to use up leftovers. 

Any combination of meat, veggies and cheese will work, along with a few fresh eggs from your chickens, so making a frittata after the holidays is a great way to use up the last of that holiday meal.

We had ham this year for our Christmas dinner, so this morning I decided to make a simple ham and cheese frittata. Now, remember, there's no real recipe for this particular egg casserole.. 

You can add whatever ingredients you have on hand. Leftover vegetables, potatoes, etc. are all great in a frittata, as is any type of protein - hamburg, chicken, steak, pork, turkey...even shrimp or other seafood. 

I make my frittatas in my cast iron skillet. It goes from the stove top to the oven, and a well-seasoned cast iron pan will keep your eggs from sticking. Since you're using leftovers, everything is already cooked which makes this meal come together very quickly.

And what I love about this frittata is that is comes out a little bit different every time - but is always delicious! 

Holiday Leftovers Frittata

1 cup diced cooked meat - ham, roast beef, lamb, sausage, chicken or turkey all work great1/2 cup cooked vegetables - Brussels sprouts, spinach, green beans, corn, peas, potatoes, sweet potatoes 1 cup shredded cheese, plus more for the top - Cheddar, Gruyere, Mozzarella, Fontina, etc. 8 eggs, lightly whisked in a medium bowl Salt and pepper to taste

Preheat your oven to 400°F.  

Swirl a bit of oil in the bottom of a skillet over medium-high heat and then add the meat.

Cook, stirring, until it's warmed through and just begins to sear a bit. Season with salt and pepper, then sprinkle with vegetables and cheese.  

Pour the eggs over the top and tilt the pan to cover the meat, veggies and cheese. Continue to cook for another minute or two until the eggs just start to cook around the edges.

Put the skillet in the oven and bake for about 8 minutes or until the eggs are cooked and set in the middle and the frittata is slightly puffy. 

Remove from the oven and sprinkle a bit of additional cheese on top and let it sit for a minute or two to melt. 

Slice the frittata into wedges and serve. Refrigerate any leftovers and reheat in the oven or on the stove top to serve the next day.

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