When summer hands you assorted vegetables, toss them in a fritatta.

I was inspired by this recipe that popped up on Serious Eats (which, in turn, was adapted from a recipe at Epicurious.com). But the great thing about frittatas is that you can use just about any fillings you want… it’s a tasty, inexpensive way to use up whatever veggies (or meats and cheeses) you have around. (And it’s super easy to make

Summer veggie frittata

Frittata with Corn, Leeks, Potatoes and Goat Cheese

1 large russet potato (or other baking potato), diced into 1/4 inch pieces
4 eggs
2 cups fresh corn kernels (about 2 cobs worth of corn)
2 leeks, chopped
2 cloves garlic, minced
3 tablespoons olive oil
4 ounces goat cheese, chopped

In an iron skillet or oven safe skillet, pour in 2 tablespoons of the olive oil and turn the heat to medium. Add leeks and garlic. Saute for 2 minutes until softened.

Add the diced potato, turn the heat to medium-low and cook until soft, about 10 to 15 minutes. Add the corn kernels, season with salt and pepper, and cook for about 3 minutes.

Preheat the broiler.

In a large bowl, whisk together the eggs and cheese. Pour in the potato mixture, and stir until well combined. Wipe out the skillet.

Pour the last tablespoon of the oil into the now clean skillet. Turn the heat to medium-high. Dump in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so to keep it from sticking.

Then place the skillet underneath the broiler and cook for 2 to 3 minutes, or until the top is golden brown. Remove from the broiler, and slide onto a plate. Season with salt and pepper, carve like a pie, and eat.