If you’ve got eggs, you’ve got a meal. A frittata is a genius way of taking eggs and combining them with bits and pieces of other foods that got lost throughout the week. Here I take leftover roasted veggies and bake them up in a frittata—a fine travel companion that you can eat morning, noon, and night. If you don’t have a couple of cups of roasted vegetables hanging around, try using stemmed, blanched or sautéed vegetables instead. I toss some cooked protein into my frittatas—whatever I have on hand—but that’s completely optional.