Inspiration Friday: Waste-Not Frittata

Yesterday I cleaned out the refrigerator, a task that I had been putting off for way too long. The thought of it overwhelmed me, and rightly so.  I threw away a lot of food - things that had become lost in the back of the refrigerator or hidden from sight in the vegetable drawer.  Inspired by the heavy garbage bag of wasted food, I made this yummy frittata with  veggies on the verge of being forgotten in the fridge.  It's amazing how delicious a throw-it-together meal can be.  It got an "exceptional" vote from Navah.

Look in your fridge and see what yummy combinations you can make!

(Our) Waste-Not Frittata

1 tablespoon olive oil
1/2 red onion
8 baby eggplants (these were really tiny guys)
10 sundried tomatoes
3 leeks
1 red pepper
10 sprigs fresh thyme
8 eggs
1 handful baby spinach
1/2 cup cheese (we used vegan cheese)
salt and pepper, to taste

1.  Heat the olive oil in a cast iron skillet over medium heat.  Preheat the oven to 350 degrees.
2.  Dice the onion and begin to sauté in the olive oil.  Add salt and pepper to taste.  Stir occasionally to keep the onion from burning.
3.  While the onion is sautéing, cut up the other vegetables (minus the spinach) into 1/2 inch pieces (or whatever floats your boat).  Keep in mind that the bigger your pieces are, the longer they will need to cook.
4.  Once the onions have begun to turn clear, throw in the rest of the veggies (minus the spinach).  Add salt and pepper to taste.  Let cook for about 5 minutes, stirring occasionally.  You really want the flavors to mix together.  Pull the thyme leaves off the sprig and add them in.  Cook for about 3 more minutes.
5.  While the veggies are cooking, whisk the eggs.  Pour the eggs into the pan, and then sprinkle the chopped spinach and cheese on the top.
6.  Cook the eggs on the stove without stirring for about 5 minutes, until the edges are cooked.  Then put the pan into the oven and finish cooking - just until it's not liquidy (apparently I made that word up) anymore in the center.  You don't want a dry, overcooked frittata.  I cooked ours for about 3 minutes in the oven.  Yours will depend on the depth of the mixture in your pan.
7.  Slice and enjoy!