4 eggs
2 tablespoons milk
1/2 teaspoon dried tarragon
1/8 teaspoon red pepper flakes
1/4 teaspoon kosher salt
freshly ground pepper to taste
1 1/2 cups left-over Roasted Vegetables
1/4 cup crumbled feta cheese

1. Heat your oven to 375. Whisk together the eggs, milk, tarragon, red pepper flakes, salt, and pepper; set aside.

2. Spray an 8-inch, non-stick, oven-proof skillet (remove the rubber handle cover) with non-stick spray and heat it over medium heat until hot. Add the vegetables and warm them through, stirring occasionally, about 3 minutes. Sprinkle the feta evenly over the vegetables.

3. Add the egg mixture. When you can see that the egg is starting to cook and turn opaque around the edges and on the bottom, give the mixture a gentle stir with a rubber spatula. Run the spatula around the edges, and gently lift in several places to let the egg mixture underneath to cook. (sorry about the blurry picture, one-handed pictures are tricky!)

4. When the egg mixture is mostly cooked, and just the top is runny, put the skillet in the oven (make sure you've removed the rubber handle cover). Cook the frittata for 8-10 minutes, or until it's slightly puffed and the egg is set (I try to not let it brown too much).

5. Remove the skillet from the oven, run a rubber spatula around the outside edge of the frittata and slide it onto a cutting board.

This frittata can make 2 nice big servings, or 3 or 4 smaller servings.