A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
7 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
1 (8-oz.) pkg. cremini mushrooms, sliced
4 ounces multicolored mini bell peppers, cut crosswise into 1/4-in.-thick rings
Combine eggs, salt, and black pepper in a medium bowl, stirring with a whisk.
Heat oil in a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms; sauté 6 minutes. Add bell peppers and broccoli; cook 5 minutes or until tender. Remove pan from heat; pour egg mixture over vegetable mixture in pan. Sprinkle with goat cheese.
Bake at 400°F for 8 to 10 minutes or until egg is set. Cut into 4 wedges; top evenly with avocado and pico de gallo.
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