Last Friday's blog was about roasting leftover raw vegetables. If you have leftovers from that, they make an awesome frittata. Whip up four eggs with a little half-n-half, place the vegetables in a glass pie plate (or any oven-proof casserole dish), pour in the whipped eggs, then twirl to get an even distribution. Bake at 350 degrees until the eggs are firm, about 15 minutes.
In the frittata shown, Chef Elaine used leftover roasted carrots, red peppers, broccoli, potatoes, and onions to make us a fantastic brunch.