Left over special Frittata. Keep a keen eye on your frittata. Pull it out of the oven when it's just barely set. The cast iron retains heat and will continue to cook the frittata.

Whether you have a whole pan remaining or a single slice, it makes a great sandwich. Best of all, when you slip a slice between two pieces of bread, it becomes even more portable. So for example the other day I had pot roast, fried potatoes, bacon, cooked broccolini and roasted peppers in the fridge. You can cook Left over special Frittata using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Left over special Frittata

Prepare 2-3 slices of thick cut bacon.
You need 2 of breakfast sausages.
It's 1 of cheese stuffed sausage.
You need 1/2 of green pepper finely chopped.
It's 4 of large bella mushrooms.
Prepare 2 of green onions chopped roughly.
You need 1 of large potato, peeled and cut into 1/2 cm round slices.
It's 5 of large eggs.
It's 3 of table spoons grated Cheddar cheese.
You need of clumps of goat cheese or brie.
You need 1 teaspoon of chopped chives.
You need to taste of Salt.
It's 1/2 teaspoon of Black pepper.
You need 1/2 teaspoon of cajun seasoning.
It's 1 teaspoon of diced jalapeño (optional).

All of that went into my frittata. I've made it with shredded pulled pork, bacon, caramelized onions and bbq sauce. Slices of leftover steak, mushrooms, chopped baked potatoes and cheese rock as well. In a cast-iron skillet or oven-safe stainless steel pan, add two cups of leftover fries.

Left over special Frittata instructions

This dish is cooked in residual bacon fat, so the quality and thickness of bacon matters. Fry chopped bacon on medium high heat till it is crispy and drain onto a kitchen paper. Fry the sausages in this bacon fat (one teaspoon of bacon fat would be enough). Follow the same with chopped mushrooms and any other veggie you like to include in this. I like my peppers crunchy so I didn't cook it a this stage..
Add the cajun seasoning, pepper and salt to a teaspoon of bacon fat and roast and spread well on the pan. Place the potato slices to cover the base of the frying pan. Cook on low flame till the potatoes are crispy..
Distribute the sausages, green onions, mushroom, peppers, jalapeños, bacon bits on top of the crispy potato. Whisk the eggs with some salt and pepper and pour gently over this mixture. Top this with dollops of brie/ goat cheese and a generous sprinkle of cheddar and chives..
Bake for 20-25 minutes at 350 degrees Fahrenheit. If you don't have access to an oven, you could cook it on a stovetop, covered, on very low flame till the egg mixture is cooked and has a slight jiggle to it. This recipe is a cross between a spinach omelette and a frittata. Serve with your favorite salad..

Heat the olive oil over medium-high in a medium-sized oven-proof skillet. Add in the fennel seeds, red pepper flakes, onion, and garlic. Cook until onion and garlic are fragrant and tender, about five minutes. Place the leftover spaghetti carbonara in the prepared dish. Top with the Swiss cheese and then pour the egg mixture over all.