Left-overs Frittata

This is a great way to use up those left-overs in the refrigerator. Use any cooked (but not hot) meats and vegetables (cut up, de-boned, shelled, shucked, peeled, etc.), up to about 3 cups total. Add some shredded cheese if you like. Season it your way - use salt and pepper, Italian spices, curry powder, Cajun seasoning, hot sauce, or whatever floats your boat!

8 - 10 eggs
1/3 cup milk
1 to 1-1/2 cup left-over cooked meat (bacon, chicken, beef, pork, lamb, fish, shellfish, etc.), cut into bite-size pieces
1 to 1-1/2 cup left-over cooked vegetables and/or pasta
shredded cheese (optional)
salt, pepper, herbs and spices to taste
1 Tbs butter

Preheat oven to 350° F.

In a large bowl, mix the eggs and milk vigorously with a whisk. Stir in the meat, vegetables and cheese. Season to taste.

Melt butter in a 10 inch cast iron skillet (or other oven-safe skillet) and tilt the skillet to coat the bottom with melted butter. Pour the egg mixture into the skillet, distribute evenly. Cook over medium-high heat until the edges begin to set. As the eggs are cooking, use a spatula to pull the edges of the frittata away from the pan and let uncooked egg fill in the space. After 3 to 5 minutes, the eggs will still be wet in the middle of the skillet - remove the skillet from the stove and place in the preheated oven.

Cook the eggs in the oven for 8 to 10 minutes. Check for doneness by cutting a slit in the middle of the frittata with a knife or the spatula blade. The frittata is done when liquid eggs do not run into the slit. Do not overcook - the eggs will continue to cook after the skillet comes out of the oven. Remove the skillet from the oven and allow it to cool for 5 minutes.

Serve from the skillet or loosen the edges with a spatula and slide the frittata onto a serving plate.