Leftover Frittata

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Today we had leftovers for lunch, but I'm not sure anyone knew that's what it was. The frittata is my favorite stealth leftover dish! 

We had leftovers from a couple of restaurant meals. It was veggies in garlic sauce (because I ate all the shrimp!) and some shrimp fajitas and Mexican rice.  Here's what I did:

I pulled out all the veggies and only used about half the rice. I ended up using the Mexican rice because it held better and had better flavor. 

I probably ended up with about 1 1/2 cups of rice and veggies when I finished getting that all together. All the veggies were nicely chopped so I didn't need to do anything there. 

I chopped the shrimp from the fajitas and added them. I also had 5 fresh mushrooms that were really needing to be used so I chopped them and added them in. 

Then I cracked 4 eggs in and added shredded or cubed cheese. Probably a good hand full of shredded cheddar and 1/3 cup of mozzarella cubes.

After mixing well, I decided not to add any other spices since I had started with lots of spicy things. 

I took out two little half size pie plates and sprayed them with Pam. Then split the egg mix between them and topped them with another sprinkle of shredded cheddar. 

I baked them at 350° (convection) for about 35-40 minutes. I knew they were done when the reached an internal temperature of 160°.

A yummy way of hiding leftovers!!



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