Leftover bread & veggie frittata: Oil a cast iron skillet and preheat at 375 degrees for about 20 minutes. Beat 9 eggs together and soak stale bread rounds in it. Slice sun dried tomatoes and scallions, and add them to the eggs along with a handful of baby spinach. Pour into the hot skillet, dollop ricotta on top. Bake for 15 minutes. Remove from oven and sprinkle with salt, black pepper and Parmigiano-reggiano.