Leftovers Sheet Pan Frittata | Natalie Cooks

Ingredients

• 4-5 cups cooked or roasted veggies*
• 1-2 cups cooked protein ((leftover chopped chicken, sausage, a can of beans, etc…)(optional)*)
• 1 tbsp olive oil
• 12 large eggs
• 1 tbsp dried herbs and/or ½ cup chopped fresh herbs of choice**
• ½ tsp kosher salt
• 1 cup crumbled or grated cheese
• Black pepper
• *The mix-ins are so flexible. You basically just want about 5-7 cups worth of cooked mix-ins (veggies, protein, etc…)!
• *If adding leftover cooked protein, make sure to think about when that protein was cooked because you don’t want it to spoil before you’re able to finish your frittata.
• **Use dried thyme, rosemary, and/or oregano. Use chopped fresh parsley, cilantro, dill, chives, or scallions. You could even throw in some fennel seeds or other spices!
• Make it a frittata sandwich! ~ See leftovers section.
• Note: ~ You could also make this in an oven-safe 12-inch skillet for a more classic and thicker frittata. I will just likely take more time to cook.
• Thanksgiving tip! ~ You could add dollops of mashed potatoes or stuffing or anything else to the sheet pan before pouring the eggs over.