Step 1: Preheat Your Oven - Start by preheating your oven to 375°F (190°C). This will ensure your frittata cooks evenly.
Step 2: Sauté the Veggies - In an oven-safe skillet, heat the olive oil over medium heat. Add your chopped leftover crudites and sauté for about 5-7 minutes until they are tender. If using, sprinkle in the dried rosemary and stir to combine.
Step 3: Whisk the Eggs - In a mixing bowl, crack the six large eggs and beat them until well combined. Add the salt and fresh ground pepper to taste. If you want an extra cheesiness, feel free to stir in half of the shredded cheese into the egg mixture.
Step 4: Combine and Cook - Pour the egg mixture over the sautéed veggies in the skillet, ensuring that the vegetables are evenly distributed. Let it cook on the stovetop for about 3-4 minutes until the edges begin to set.
Step 5: Bake the Frittata - Sprinkle the remaining cheese on top of the frittata, then transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden brown. A knife inserted into the center should come out clean.
Step 6: Cool and Serve - Once baked, remove the skillet from the oven and let the frittata cool for a few minutes. Slice it into wedges and serve warm. Enjoy it as is, or pair with a fresh salad for a complete meal.
