Potato and Mushroom Frittata

Got a bunch of leftovers in the fridge?  Then it's the perfect night for a frittata.  You can put anything in it and it works, and it's really fast.  You can also serve a frittata for breakfast, lunch, or brunch, too. 

I made mine with leftover potatoes from a local restaurant, fresh mushrooms, rosemary, chives, and goat cheese. 

Basic Frittata

Preheat broiler to high.

Using a nonstick skillet, cook on medium high heat whatever raw veggies you have with a little olive oil until almost done.  Add any leftover meats, potatoes, or pasta and cook until warmed through.  Meanwhile, whisk 2 eggs per person (I use one whole egg and one egg white per person) with a little milk, salt and pepper, a dash of hot sauce, and any herbs you are using. Pour egg mixture into pan with meat and vegetables and stir.  Cook for 4-5 minutes until the egg mixture has set on the bottom and begins to set on top. Sprinkle top with any cheese you like.
Place pan under the broiler for a few minutes until lightly browned and fluffy. Watch it closely!
Serve by cutting like a pie and with a salad.