When I think of leftover roasted potatoes, I think “Frittata,” which is an egg-based dish similar to an omelet or a quiche, with added goodies like veggies, meat and cheeses. They are not hard to make and a fantastic way to use up some supplies in your fridge.

I’m still working through my CSA box goodies from last week, and tonight I have on hand some roasted potatoes, onions, a few grape tomatoes, bell peppers, ham, herbs, eggs and Parmesan cheese. If that doesn’t scream “frittata” I don’t know what does! Sometimes I add some raw spinach if I have it, or raw kale, which I do happen to have in my garden, so it’s going in, too. You can customize to your heart’s content.

Onions and peppers before and after, tomatoes before and after.

First, some olive oil goes into an ovenproof skillet on a medium flame. Saute the onions and bell peppers in the hot oil until the onions are soft and transparent. Sprinkle with a pinch of kosher salt and a grind of black pepper, then add the tomatoes and cook until they break down and are soft, too.

Kale, then potatoes and ham, are mixed well until warmed through.

Now add the kale or spinach if you’re using it, and cook until it wilts. Sprinkle the veggie mixture with another tiny pinch of salt and grind of pepper. Next, add the potatoes and the ham, and stir to combine.

Whisk the eggs with cheese and basil, pour over skillet mixture, a trip to the oven and you're done!

Crack the eggs into a small bowl and whisk them to combine well, then add slivered fresh basil leaves, grated Parmesan cheese, a pinch of salt and a few grinds of pepper and incorporate. Pour the egg mixture evenly over the vegetable mixture in the skillet. Turn the heat down to medium low and let the eggs cook for about 5 minutes. Carefully place the skillet into a 350 degree oven. Let it cook for about 5 more minutes. Turn the oven heat up to broil, and, carefully watching the top of the frittata, remove it from the oven when it has turned a light golden brown and is firmly set on top. Allow the frittata to sit for at least 5 minutes, or you can serve it at room temperature, then slice it into six equal portions and serve. If there are any leftovers, it makes a great breakfast, lunch or dinner the next day.

Dinner is ready. Last of the cucumber soup, Frittata, and oh yes, a peach crisp!

Now pat yourself on the back, because not only can you feel quite virtuous for having made a delicious and healthy item for dinner, but also for having cleaned out your refrigerator in the process. Say, yes….I deserve some peach crisp for dessert!