Leftovers present a conundrum when the amount left over is insufficient to make a meal. The frittata is a quick and impressive solution. Anything that works in an omelette also will work in a frittata, and a frittata can accommodate starchy leftovers such as pasta, risotto and potato. Chop the leftovers into pieces that are bite-sized or smaller. Whisk eggs in a large bowl and mix in the leftovers. Season the mix with salt and pepper and perhaps some of your favorite herbs. Heat butter or olive oil in a cooking vessel that can go from stovetop to oven. When the oil is hot, dump in the egg mixture and let it cook over medium heat until the bottom is set. Pop into a medium oven or under the broiler until cooked to taste (you may want to top it with some grated cheese first). With any luck, you will have enough frittata left to make another meal.