I’ve been riffing off this frittata recipe from Cook Beautiful for years and at this point, it’s foolproof! Besides the incredible flavor, I love its versatility. Of course, this frittata is a healthy breakfast but it's also delicious served cold as an appetizer when hosting, or a quick weeknight dinner. The beauty of this dish is that it’s fast, it’s easy, and it uses up whatever you’ve got left in the fridge. For this version, I used farm-fresh broccoli, spring onions, and leeks from Amber Waves Market. Yum!
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