It’s Day 5 of our No-Waste Dinners series, where TODAY has teamed up with Cook Smarts to share a week's worth of recipes that re-use ingredients. Here, we’re serving up a Baby Kale, Mushroom and Feta Frittata. Frittatas are a great end of week, everything-in-the-kitchen-sink dish. Even though we suggest using baby kale and mushrooms, you can honestly use scraps of any veggies you have around and just use creamy egg and cheese to bring it all together.
#ReduceFoodWaste Tip: If you still have leftover cheese at the end of the week, seal it up in a bag or container and freeze. We recommend keeping a magnetic white board on your freezer. Write down what goes in with the date, so you’ll always have an inventory of what’s in there.