With the leftovers from the previous post, spaghetti squash and sautéed veggies, I made a frittata. The squash and broccoli were awesome in the eggs!
Sauté the left overs in a buttered skillet until hot. Remove the veggies, add a bit more butter and the whipped eggs. Place the veggies in the eggs and top with cheese. Broil until brown on top and cooked through. We enjoyed this on a roll with vegenaise and avocado.