The best Frittata this house has ever seen (by Chris Beauchamp)
The key to a good Frittata is leftover potatoes. Baked, fried, scalloped, whatever (I prefer baked). They should be cooked once already and placed in the fridge for at least a night.
The other ingredients you can make up as you go. I recommend, as a minimum, mushrooms, fresh spinach, onions, peppers, and bacon, but tomatoes, sausage, asparagus, zuchini, and the like are all good ideas. It’s best to wait until you have a fridge full of leftovers, and then to simply throw everything in.
