We tried this basic frittata recipe to use up some vegetables: https://naturallyella.com/new-series-base-recipe-frittatas/ First, the night before, we oven-roasted the following at 400 for 45 mins (cut into bite-sized pieces and tossed in olive oil, salt, and black pepper): ½ small head cauliflower, ½ small head broccoli, 2 small yellow zucchini, and 3 shallots. Today, we preheated the oven to 400 and then heated a 10 ½ inch cast iron skillet on the stovetop. We added 1 Tbsp olive oil to coat the skillet, and then heated the roasted vegetables, along with 1 cup cooked jasmine rice, on medium heat until warmed. Separately, we whisked together 8 large eggs, ½ cup milk, 2 Tbsp each chopped Italian parsley and dill, and some salt and pepper. We sprinkled the roasted veggie-rice mixture with about 4 oz shredded cheddar, then poured over the egg mixture and let it cook on medium-low until set (about 6 mins). We added another handful (about 2 oz) cheddar on top. Then we placed the skillet in the oven to bake until set (about 12 mins). We finished the frittata under the broiler (low) until browned (about 2 mins). (Mar. 2017) Variation 1: 3 cups roasted summer squash, shallots, a handful of cherry tomatoes, and two small Sweety peppers (which resemble jalapeños in appearance but taste like bell peppers), which had been roasted in olive oil, salt, and black pepper and then cut into bite-sized pieces; 4 sundried tomatoes (cut into strips); and 1.5 cups cooked jasmine rice. We seasoned the egg mixture with 2 Tbsp of the roasted vegetable drippings, 1 tsp milk, and a dash of hot sauce; we skipped any fresh herbs. We omitted salt because there would be enough from the roasted veggies, sundried tomatoes, hot sauce, and cheddar. We kept the amount of cheddar and eggs the same as above. (July 2017) Variation 2: sautéed 1 onion (thinly sliced along the vertical axis) and 1 zucchini (mandolin-sliced into rounds) in a little olive oil. Added 1 cup total leftover oven-roasted seasoned sweet potato, bell pepper, and shallot mixture (from this recipe: http://piglettedc.tumblr.com/post/170667561251/sheet-pan-chicken-with-sweet-potatoes-and-peppers) including 1 Tbsp chicken drippings), then 1 cup cooked jasmine rice. We used the same amount of eggs and milk as above, seasoning with 2 Tbsp each chopped fresh Italian basil and flat-leaf parsley, as well as 1/8 tsp of smoked paprika for depth. We also lightly seasoned the eggs with black pepper but skipped the salt (since the roasted vegetables already were seasoned). We used the same amount of cheddar cheese (in the main frittata and as a topping) as above. (Feb. 2018) Variation 3: 3 cups roasted eggplant, shallots, onions, asparagus, and shiitakes. 1 zucchini, thinly sliced on a mandolin. Half-cup cooked jasmine rice. Drizzled with balsamic before topping with shredded cheese. All other proportions and cooking remained the same. (Feb. 2018) Variation 4: 6 thick stalks asparagus, ½ red bell pepper, 2 shallots, and 1.75 oz (½ of a 3.5 oz package) bonapi mushrooms, each cut into bite-sized pieces, tossed in olive oil, salt, and black pepper and oven-roasted at 425 until browned (about 25 mins). Place roasted veggies in cast-iron on stove top, then add 1 cup cooked jasmine rice. Toss with a drizzle of balsamic vinegar before topping with cheddar cheese. Then add egg mixture and top with more cheddar. All other proportions and cooking (baking at 400) remained the same. (Oct. 2019)