Ingredients

2 cups mixed vegetables, asparagus, artichokes, fried potatoes, spinach (leftovers)
1/4 cup olive oil
8 eggs
1/4 cup grated Parmesan (Reggiano preferred)
Salt and pepper to taste
1 cup chopped fresh herbs (a combination of whatever is fresh ? basil, thyme, oregano, chives, Italian parsley, sage)

Directions

Warm the oil in a nonstick saute pan over low heat. Add the vegetables. Saute a few minutes. In a separate bowl, beat eggs, cheese and pinch of salt and pepper and fresh herbs together, pour over the vegetables. Cook over lowest possible flame until top is set, 16-18 minutes. Turn over frittata. Cook another 2-3 minutes. Slide onto a plate, serve immediately or cool to room temperature.