This frittata is really a frittata-casserole-quiche hybrid of sorts, but what matters most is the fact that it's easily riffed upon, requires absolutely zero hands-on cooking, and feeds a lot of people. As written, the recipe is truly just a blueprint: depending on what leftovers you have on hand, you can tweak it to your heart's delight with virtually any protein and starchy/green vegetables. Meatloaf can be swapped for the main event from last night's dinner. Rather than roasted sweet potatoes, try leftover butternut squash. Instead of asparagus, grab some steamed broccoli or kale. The equation is simple, but the possibilities are endless.

Directions

1. Preheat oven to 350F. Whisk eggs in a medium size bowl until well blended. Add all the other ingredients to the eggs, stirring to combine.
2. Pour mixture into a greased 9" x 13" pan and bake for 40-50 minutes, or until the center is set and no longer jiggles.
3. Let frittata cool for 5 minutes before slicing. Serve with avocado and a drizzle of hot sauce if desired.