got leftovers? — Fig and Olive

If you do, make a frittata. I tend to make one for dinner on Monday nights, when the fridge has various random leftovers from the weekend

**Left overs…Shrimp Salad with Cannellini Beans**

The shrimp salad was good a healthy-ish option at the party, but not a hit with any of the kids. A little too spicy and very lemony/citrusy. But I hated to waste the shrimp and knew it would need to be thrown out in a day or two. So it turned into a main frittata ingredient with extra mozzarella to help drown out the heat. Added a few beans for extra protein and fiber, too.

It's almost Valentine's Day, so I cut the eggs into heart shapes and served the extra bean salad on the side…

Frittata with Shrimp, Herbs and Mozzarella

Serves 4

12 large eggs, beaten lightly
1 1/2 tablespoons unsalted butter
1 small onion, finely diced
1/2 cup fresh mozzarella cheese, chopped
6 oz medium shrimp diced
1/2 cup basil, chopped
1/4 cup cannellini beans
salt and pepper
1 tablespoon olive oil

Preheat oven to 350 degrees.

Heat the butter in a 12 inch non-stick, oven-safe skillet and add the onion. Cook on medium heat for about 5 minutes, then add the shrimp and cook until lightly pink. While the onion is cooking, stir the cheese, salt and pepper into the eggs.

Pour the egg mixture into the skillet ands stir a bit with a fork until the eggs start to set. Every minute or so, lift an edge of the frittata, tilt the skillet toward you and let some uncooked egg run underneath. After doing this 3 or 4 times, transfer the skillet to the oven and cook for about 5 minutes, until soft and translucent. The sides of the frittata should pull away from the skillet a bit and the top of should be set, no runniness at all. Use a spatula to loosen the edges of the pan and then flip over onto a serving plate.

The best thing about frittatas is that they can be served right away, at room temperature or even chilled. If you have leftovers, eat it the next day in a sandwich with cheese, lettuce and your favorite spread. Or cold, with a small salad. Or use a small cookie cutter and make shapes, then put into your kid's lunchbox.