It’s the end of the week, and there’s NOTHING to make for dinner… You could go out. Or you could order a pizza. OR… you could probably whip up a no-fuss frittata in no time with things you already have on hand in the fridge. Start with 8 large eggs (for a large skillet), and use whatever raw or cooked veggies, cooked meat, and cheese you have on hand. The possibilities are endless, and you can use up food you already have on hand to make dinner and reduce food waste. It’s a winner, winner, eggy dinner!
Preheat broiler to high. Whisk together eggs, basil, salt and pepper in a large bowl. Set aside.
Heat a large ovenproof skillet over medium-high heat. Add garlic; saute 30 seconds or until fragrant. Add spinach, and cook 1 to 2 minutes or just until wilted.
Pour egg mixture over spinach in pan. Cook 2 to 3 minutes, using a heatproof spatula to gently lift cooked edges to allow uncooked egg to flow underneath. Top with tomatoes and cheese.
When edges are set, transfer skillet to oven, and broil until eggs are set in center and top is browned.
Cut into 6 wedges