 If you have some leftovers in your fridge and you don't know what to do with them such as like maybe some leftover broccoli, zucchini, any kind of vegetable, well today I've got the answer for you. We're going to be making a frittata. A frittata is an Italian dish very similar to a quiche without crust or maybe an omelet. This is where we toss in a lot of different ingredients and we cook it up and it's savory and it's delicious and you're going to love it. In our frittata today I'm going to be putting in some broccoli that's already been cooked. We're going to add some onions and mushrooms, some basil. I like basil for some herbs but you can use whatever you want. I'm going to be using some prosciutto. You could use bacon or ham or whatever you have or none at all. That's up to you. That's what I love about this dish. It's just so versatile and just whatever you want to put in it, it works. So I'm rocking Robin and I'm going to show you how to do it right after my chef joke. All right I like to start off with chef joke number one and that means number two will be a little bit later so stay tuned for that. So here we go. What do you call a city of a million eggs? New York City. Okay so let's go over our ingredients. Let me show you what I'm putting in this and you know talk to you about some substitutions and it's pretty much anything goes though. Okay so I mentioned some broccoli. I've got some broccoli here that I already cooked up yesterday and it's leftovers. You could use any vegetable you want. It could be asparagus, broccoli, anything. I got some spinach that I have left over here then I have some onions that I've already had chopped up in my fridge. Basil this is out of my garden. Love that. You could use parsley pretty much any you know dill anything you like. I've got a few mushrooms here that I'm going to chop up that I have. Here's my prosciutto. You could use bacon and ham or any of those if you want or leave it all out and of course I have a few eggs and some Parmesan cheese. I almost forgot. I'm going to have some of that. You can use any cheese you want. It can be a soft cheese, Monterey Jack cheddar. It does not matter. Feel free to use anything and of course I'm like I said I'm going to be cooking this in a cast iron pan or maybe I didn't say that already but that's what I'm using. I have a nice well seasoned pan here and if you don't have one of those you could also use a non-stick pan would work just as well but just keep in mind that this is going in the oven under the broiler for a few minutes so you want to make sure your pan can handle that. So I'm going to start off with my mushrooms here. We're going to just simply slice these up. I've already wiped them off so that they're nice and clean. Now you can cut your mushrooms as small as you like. I like mine pretty small so I'll just place those in my bowl here. So next I'm just going to slice up my prosciutto. You don't need very much of this just a slice, a couple slices depending on how big your your frittata is. I'm using a six inch pan today so it's pretty small and this will be plenty and then it just makes it easier if you just roll it up and then just slice it. We want you know little pieces and then I cut it the other direction and now we're going to head over to the stove and start cooking our onions and mushrooms and prosciutto. All right so I have my this is it like about a six inch little cast iron pan you can make a bigger one if you want and I have it over a low heat right now I'm just starting to heat it up and I like to put a fair amount of oil in here to keep those eggs from sticking and just to kind of spread it around a little bit get the edges because you know it's going to come up the edge of the pan a bit when you put all everything in here and we're going to start like I said sauteing the onions let's turn that up a little bit get this going and I'm going to start off with the onions and the mushrooms and then we'll add the prosciutto. We want to give the onions and the mushrooms a little bit of a head start just because they take a little bit longer than the prosciutto to do their thing and while this is cooking nice and slow and low for a few minutes I'm going to go over there and chop up my spinach and have that ready to go and we'll mix up our eggs and chop up the broccoli. So with our spinach we just want to chop this up a little bit make the pieces a little bit smaller and bite size. I did remove some of the stems that were sticking out really long so something like that. Okay so now with the broccoli you're going to use as much as you want to use right just a handful there's no exact measurements here and we're just going to give this a little bit of a chop just so it's a little smaller it's a little big right now so we'll just cut this into just smaller pieces and remove any bad pieces that you've come across so I'll probably put about that much in it it varies you know depending on what you like so that'll be ready to go and now we just need to put the eggs in a dish now you can see here how much the onion and mushroom is cooked down this has been cooking for about eight to ten minutes or so and now I'm going to add the prosciutto because I want this to cook down just a little bit more too so we'll just toss that in mix it in and I'm on low heat right now and let that cook for probably another five minutes and I'm going to add just a pinch more oil to this the mushrooms have really absorbed a lot of that oil so I'm just going to add a little bit more to this and I'll continue to cook this for another few minutes until the prosciutto can crisp up okay it's time for chef joke number two but first I want you to tell me if you've heard of this joke before let me know down in the comments all right here we go why does a chicken coop have two doors because if it had four doors it would be a sedan all right back to our recipe now we're going to crack our eggs into a bowl and mix them up with a fork sometimes I add just a little bit of milk to this take a fork or a whisk and beat it up now another little secret ingredient I like to add on occasion and I didn't mention it earlier is some garlic powder add it to your scrambled eggs you will love it the last thing we need to chop up is some basil and like I said I love it and so I like to use a lot of it it never overpowers any dish I've ever used it in I'm lucky to still have some growing in my garden I'm just going to toss that in with my spinach and they can go in together so you can see here how much the mushrooms and the onions have cooked down right I mean look at how much less there seems to be right when we first started and so now at first it might have seemed like a lot and now it's just the right amount now the prosciutto is getting a little bit crispy which is nice okay so I'm smoothing out all the onions so it's kind of evenly dispersed on the bottom I'm going to sprinkle in the broccoli and add as much as I want to that which is basically everything I chopped up imagine how that worked out okay and then I've got my spinach and basil so I'm just going to pour that on top and again do as much as you think is right for you and I'm going to give my eggs one little whisk and then I'm going to pour that right over I have this on medium low and we're going to let this cook I've got my oven on broil so it's ready to go now you notice I haven't put too much salt in there right I just put a little bit in the onions and mushrooms the prosciutto has some salt and then of course the cheese the parmesan cheese I'm going to put on top has a little salt so you really don't need to add any more but you can if you want and I'm going to go ahead and place a lid on this so that the inside will cook a little quicker so it's been about 10 minutes let's have a look and when I shake the pan you can see there's still some liquid right here and that's okay so now I'm going to grate some parmesan cheese over the top and we're going to place this in the oven so this is going under the broiler just for a minute or two until that cheese melts and the rest of it is nice and golden brown here we are in a minute and a half and look at that bubble here's our finished frittata doesn't that look amazing okay so remember that your handle on this frittata is very hot in this pan I'm going to loosen the edges with a spatula and then I'm just going to slide this right out onto my cutting board I'm going to cut this up for you so you can see what it looks like those mushrooms in there and the onions started off with that nice base flavor so delicious you're going to love this very savory with a prosciutto that's good if you'd like to try another breakfast recipe of mine I've got one that you really should check out it is my french toast sandwich it's got bacon and avocado in there I'm going to leave a link for you right here on the screen check it out let me know what you think thanks for watching everybody don't forget to subscribe to my channel leave me a comment and if you like this video smash the like button for me take care we'll see you next week for another rockin recipe