What to do with leftover vegetables? How about making a frittata?  In this case, I had roasted caulifower florets left from Sunday dinner.

Eight Beaten Eggs

12 Roasted Cauliflower Florets

A Yukon Gold Potato Skinned And Cut Into About 3/4 Inch Cubes

Two Tablespoons Of Diced Spanish Onion

1/2 Teaspoon Of Oregano

A Teaspoon Of Paprika

A Teaspoon Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

Three Tablespoons Of Olive Oil

Into a 12-14 inch non-stick skillet, add the olive oil, 1/2 teaspoon of sea salt, and the black pepper. Put on medium heat for three minutes. Add the diced potatoes. Sprinkle the potatoes with the paprika. Cook without turning for 5 minutes. After 5 minutes, turn the potatoes and continue to cook for an additional 5 minutes. Add the onions and cook for three more minutes. Add the cauliflower florets. Spread all of the ingredients out evenly in the pan and let everything cook for 3 additional minutes.

In the meantime, preheat the oven to 250 degrees. Add the oregano, 1/2 teaspoon of sea salt, and the crushed red pepper flakes to the beaten eggs and whisk the egg mixture well.

Add the egg mixture to the pan with the vegetables. Without touching, let the eggs cook until they begin to set around the edges. At this point, place the skillet into the preheated oven. Cook for 15-20 minutes until the eggs have set on top.