Foo Foo Frittata

Heat the oven to 350 F and place a square, 9″x9″ glass pan on the center rack.

Heat a sauté pan over medium-high heat, and add in the olive oil, onions, and carrots. Cook until the onions are a bit wilted, about 10 minutes.

While that cooks, add the potatoes to a microwave safe bowl, cover with plastic wrap, and nuke for 4-5 minutes until tender.

Add the tomatoes to the onions and carrots, and cook 5 minutes more. Add in the beet greens, brisket, and potatoes to the veggie mixture, season with half each of the salt and pepper. Cook until the greens are wilted, about 3 minutes. Remove from heat, and set aside.

Heat another skillet over medium heat, and melt the butter. Add the cubed bread, and toss until coated with the butter. Let bread brown, about 1-2 minutes per side. When finished toasting, remove pan from heat, and set aside.

In a small bowl, mix together the eggs, milk, cilantro, hot sauce, and remaining half of the salt and pepper.

Remove the 9″x9″ pan from the oven (be careful, it’ll be hot), and spray with olive oil or non-stick cooking spray. Add the veggie mixture into the bottom. Pour the egg mixture in, trying to make it as even as you can. Layer on half of the shredded cheese, then add the toasted bread, keeping everything even as you can. Press down so that the bread absorbs some of the egg mixture. Top with the remaining cheese, and bake in the oven for 20 minutes. Then remove it from the oven and let it cool before serving

Note: This is a recipe based on what you have in the fridge. You will definitely need eggs, bread, cheese, and hot sauce, but if you don’t have brisket, use cooked bacon or chicken. If you don’t have beet greens, use spinach or some other leafy green. If you don’t have purple potatoes, use another type of potato or starch. Ya dig? Cheers!