Southwestern Vegetable Frittata

Frittatas are a great way to use leftovers; you can feel free to add other cooked vegetables than those mentioned here. Try chopped cooked broccoli, grilled zucchini, and bell peppers, or sautéed spinach.

• Preheat the oven to 375°F. In a bowl, whisk together the eggs, chili powder, herbs, ½ teaspoon salt, and a pinch of black pepper.Heat the olive oil in an 8-inch nonstick oven-safe skillet over medium heat until shimmering.
• Add the red onion to the pan and sauté for 1 minute, then add the cabbage. Sauté the cabbage until it’s wilted and beginning to brown, about 5 minutes. Add the garlic and kale to the pan and cook until the kale is wilted and very soft, about 5 minutes more. Season the vegetables with a pinch of salt.
• Pour the egg mixture over the vegetables and scatter the roasted tomatoes over the eggs. Place the pan in the oven and bake until the eggs are fully set but the center is just barely soft, 18 to 22 minutes. Remove the frittata from the oven and allow it to rest for 5 minutes. Cut into 4 wedges and serve, garnished with avocado and salsa, if desired.

Note: To make the roasted grape tomatoes, preheat the oven to 400°F. Toss a pint of grape or cherry tomatoes with 1 tablespoon of extra-virgin olive oil and a pinch of salt, and spread them out on a rimmed baking sheet. Roast the tomatoes until they are shriveled and starting to brown for about 30 minutes. Let them cool for 5 minutes, then transfer them airtight container and store in the refrigerator for up to 5 days. They can be added to salads, stews, and sauces, or mashed up with basil as a delicious topping for grilled meats and fish.