• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

• 6 large eggs, beaten to blend
• 1 1/2 cups (1/2-inch pieces) cooked vegetables
• 1/2 cup cooked grains or shelled peas or beans
• 1 ounce coarsely grated or crumbled cheese
• 1 tablespoon finely chopped tender herbs
• Kosher salt, freshly ground pepper
• 2 tablespoons olive oil, divided

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