Frittata Frenzy

About a month ago I saw a cute little fry pan, the perfect size for frying an egg. Since then I have been on a huge frittata frenzy. I will simply fry up leftover anything, pour an egg mixed with milk over it and sprinkle some cheese in or on to guild the lily.

Today's frittata consisted of:

Frying the veggies in my little egg pan

1/2 a portabella mushroom thinly sliced
2 strips of zucchini cut into 1/2-1" pieces (to cut strips I used a potato peeler to make a long thin strip of zucchini)
2 slices of pre-cooked potato (I cooked it in the microwave, stopping a minute before completion) diced
1 Tbls of diced cornbeef

Once the potatoes start to brown a little I add about 1T of shredded Italian cheese. And top with 1 egg and 1 T milk (I used almond milk) a dash of  salt and pepper, scramble together and pour over the vegetables.

I gently lift the sides and tilt the uncooked eggs to cover, until most of the egg is cooked through. Then I get out my trusty salad plate to cover the pan and flip.  I slide the frittata back into the pan to cook the uncooked side and sprinkle a little more cheese on top and wallah!

The best thing about my little frittata's are that I don't think I've made the same one twice. I use whatever happens to be in the fridge, or needs to be used.