A Leftover-Inspired Frittata

There is something so simple about frittatas and filling! I had a little more ground beef that I needed to use before my 3-day window for food safety was up; thus, I had to get creative again. So, spinning off my idea from the other night I decided to do an Italian rendition with my beef mixture. Most of all, I hope my ideas allow you to be more creative with your next batch of leftovers!

Empanada filling--take two!

Frittata Italiano

Ingredients:

1 1/2 cups ground beef, cooked

1/2 pkg of mushrooms, sliced

1/4 cup red bell pepper, minced

1 Tb. olive oil

6 eggs, or 1 1/2 cup egg substitute

3 oz goat cheese

Bruschetta Mixture (see recipe below)

Directions:

Preheat oven to 350*F. In a heavy skillet heat olive oil and add bell peppers and mushrooms. Sauté for 4 minutes. Add ground beef and heat for 2 minutes. Whisk eggs and pour over eggs. Top with crumbled goat cheese. Allow to cook over medium heat for 3 minutes and then finish in oven for 5-10 minutes or until middle is set. Serve with Bruschetta:

2 Tomatoes, chopped

1 cup Parsley, chopped

1/4 Red onion, chopped

2 cloves Garlic, minced

1/2 Lemon, juiced

Salt to taste

Mix & Serve!