Ingredients for 1 large serving:
Set oven to 400F.
In a bowl beat eggs and seasonings together.
Spray a cast iron skillet with coconut oil. Toss in your leftover food – chicken, potatoes and veggies.
Pour egg mixture over the chicken, potatoes and veggies. Top with 2 tbsp mozzarella cheese.
Bake in the oven for about 25 minutes or until the egg is fully cooked and no longer runny. Keep in mind that if you use ingredients such as tomatoes, it may make take a bit longer for the egg to cook since tomatoes carry a lot of water and tend to make the eggs “runny”. I recommend drying the tomatoes on a paper towel before adding to the frittata or using sun-dried tomatoes.
Enjoy.