Sunday was always the day, in Italy, to use up the veggies that were leftover from the week. Sometimes it was a minestrone. More often than not I made a vegetable frittata.
Fast, easy and portable, it makes a great snack after a Sunday hike.
Use whatever veggies you have on hand. This morning I parboiled purple potatoes and carrots, added some crimini mushrooms, covered it all with eggs beaten with milk, and topped it with shredded parmesan cheese.
Bake it in a 350 degree oven till the center is firm, usually about an hour. It's just as good cold as it is warm.