The world is opening itself slowly, and who knows for how long…Anyway, I decided to check my small freezer before making my shopping list. Leftovers of broccoli, spinach, peas and beans (fave) will end up in a frittata, perfect for dinner and for lunch the following day.Remove the vegetables from the package. Defrost and drain to remove the extra liquid. Chop and fry 1 red onion, 4 garlic cloves and 2 small chili in a drizzle of olive oil. Use a pan which can also be used in the oven. Fry and stir for a few mins. Add 1 table spoon of dried oregano. Add a mixture of 5 eggs, 100 grams of ricotta, fresh parsley, pepper, salt and 2 table spoons of grated parmesan ( or another cheese). Bake slowly and stir now and again. Once the frittata becomes firmer, stop the fire. I prefer to finish the dish in the oven, with a lid if you prefer a smooth frittata.Serve with a salad. Prepare a long shopping list for the following week.