I have officially decided frittatas are a much better "medium" for random refrigerator items than pasta. I mean, you can put leftover pulled pork in a frittata (really good, trust me). In pasta, that would just be weird.
2-3 eggs per person (Stud and I usually use five)
And that's it. That's all you NEED to make a frittata. Now the fun part. To make the frittata pictured, you will also need:
1/2 chorizo link
2c. uncooked spinach
3 tomatoes, diced
2 cloves garlic, minced
1/4c. shredded cheddar cheese
To start, combine the eggs, milk, cholula, salt and pepper and whisk until the eggs are well combined. In an oven proof skillet (I take the rubber handle off mine), crumble the chorizo and saute until it starts to brown. Add the tomatoes, spinach and garlic. Once the spinach begins to wilt, add the eggs. Give a quick stir (just to make sure the good stuff isn't all sitting at the bottom) and then stop. Reduce the heat to medium and allow to cook until the sides and middle begin to set. If you jiggle the pan, only the very top layer of the egg mixture will be wiggly. Once you reach this point, sprinkle the cheese over the top and stick under the broiler until the top is nice and brown - it only takes a minute or two. Remove from the oven and enjoy!
Such an easy dinner and so delicious, and actually pretty healthy. You can even remove some of the yolks to make it even healthier. And other items we have put in a frittata with great success are (pretty much all leftovers):
-roasted potatoes (or tater tots, or hashbrowns)
-prosciutto (and speck)
Really, there are endless options. I have also seen them made with leftover pasta. I have never tried it, but it sounds good! I wish I had known how to make a frittata in college. I ate so many bowls of pasta that were majority leftover veggies. Frittatas are a much better choice.