This open omelet which usually contains chopped vegetables or meats, seasonings, and sometimes cheese i.e. Parmesan.
Frittata: from the Italian term fritto meaning fried.

No real recipe, I just grab whatever veggies are already cooked and in the fridge and dried herbs from the pantry, here’s what I’ve usually tossed together.

Pea, Spinach, Tomato and Parmesan from Fridge Frittata
Preheat my oven to about 350 – 375.  I whisk together 5 large eggs, a splash of milk, 1 tbsp of melted butter and a sprinkle of salt.  Sauté in oven safe fry pan (or cast iron skillet) about ¼ cup each of cooked veggies in olive oil, on low, for 2 to 3 minutes.  If you use fresh veggies sauté in olive oil for about 5 to 6 minutes, or until veggies are slightly tender before adding the egg mixture.  Pour in egg mixture.  Gently stir on low heat for 5 to 7 minutes or until small curdles are visible.  Remove the pan from heat and top with slices of Campari tomatoes (or Cherry tomatoes) and shredded Parmigiano-Reggiano.  Afterwards, I put the pan in the oven for 22 to 25 minutes.  Oven temps vary so after 20 minutes watch for the “puff” and a slightly golden color.  Then I remove the frittata from the oven and pan. Sometimes I struggle a bit with removing from the fry pan, guess I scrape the bottom or not enough olive oil.  Then I slice and serve.  If brunch I’ll add a green salad topped with Parmigiano-Reggiano shavings or curls.

For a lower cholesterol version switch the 5 large eggs for 7 large egg whites.

What are your favorite veggies combos?  Do you add fresh or dried herbs?  Do you add meat?  Do you use cream instead of milk?

Whether a light breakfast or brunch, yum!