You know all those poor vegetables that start to wilt? Don't put them out of their misery, put them to good use! Make a fritatta! This recipe was inspired by a Leek and Asparagus Fritatta recipe from the February Bon Appetit. But we figured, since we're already making a fritatta, why not throw in a few more veggies? Potatoes? Yum! That last lonely zucchini? Perfect! As long as you've got 8 eggs on hand, just toss in whatever else you have and call it dinner. Heck, eat the leftovers the next morning and call it breakfast too. Empty-the-Fridge Fritatta Makes 4 servings. Ingredients 2 tablespoons butter or olive oil 1 cup chopped leeks (white and pale green parts only) 1 12-oz bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces 1 cup sliced stemmed shittake mushrooms 1 medium red potato, diced into 1/2 inch pieces 1 zucchini, diced 8 large eggs 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup grated Parmesan cheese Directions Preheat broiler. Heat butter or oil in

Oct. 1, 2021, 11:26 a.m.

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