How to make a frittata using up all of your leftovers

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How to make a frittata using up all of your leftovers
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Leftover oil from a jar of sundried tomatoes? Bell pepper that's a little bit wrinkly? Carrot and beet tops? Pop 'em all into this easy frittata and save your scraps from the green bin

1/2 red bell pepper , thinly slicedHeat a 10-in.– ovenproof pan over medium heat. Add oil, garlic and leeks and cook, about 3 min, stirring.

Add veggie tops, stems or greens and 2 tbsp water. Cover and cook until wilted and water has mostly evaporated, 3 min. Remove lid and cook for another few minutes, stirring occasionally, until greens reduce in volume by about half. Meanwhile, crack 8 eggs into a large bowl and whisk with half the cheese and salt and pepper to taste.

Add cooked meat to pan and pour egg mixture overtop. Use a wooden spoon to evenly distribute the egg mixture over ingredients. Sprinkle remaining cheese overtop, then place thin slices of red bell pepper on top.Before you head to the grocery, look inside your fridge as many of these items are likely lingering in the back.Cooked meat: Use up that last bit of sausage or ham at the back of the fridge.

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