The Frittata is a great dish on it’s own merits but what I love about the humble frittata, especially Friday night, is that it’s a great place to use up bits of things that have accumulated in the fridge over the week.  This week I’ll throw in two slices of bacon from blts, half a red pepper leftover from yesterday’s salad, four mushrooms, a small chunk of Monterey Jack not used in grilled cheese sandwiches for the kids and some pre-chopped wilted cilantro and scallions from…I have no idea what.  A frittata is a lovely meal and an easy way to make the most of meal scraps.