Transform leftover vegetables into a colorful frittata. Served warm or at room temperature, frittatas are welcome to the table at any meal.
Heat large ovenproof nonstick skillet on medium heat. Add leftover vegetables; cook and stir 1 minute or until vegetables are heated through.
Beat eggs, milk and seasoned salt in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.
Make Once, Eat Twice: Prepare this recipe using leftovers from Grilled Seasoned Vegetables.
Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.