When I find a swarm of 16-year-olds standing in my kitchen, it’s time for a frittata. It can be made at a moment’s notice and is perfect for recycling leftovers—particularly pasta, which I always have in the fridge. I sauté ham, onions and whatever other bits of veggies I have.
Edamame is a favorite; squash, red bell pepper and even a vegetable stir-fry work, too. On top of the veggies go leftover pasta and whisked up eggs. I sprinkle the entire thing with cheese and bake, or just cover and cook on top of the stove. It is always a hit.
—By Jill Melton, Relish Editor