Frittata Got-ta Have-a

I cannot believe that I have lived a little over 50 years (well maybe more than "a little" over 50, but let's not go there now) and never cooked a Frittata much less eaten a Frittata.  What an amazing way to prepare eggs, so easy and the presentation is lovely.  This will become a "go to" dish for me.  One of the benefits is that once made, the leftovers last, so when a meal is needed at the last minute voila " le dîner est serve!"     :)

Choose 3-4 of the following: 

1 onion, diced
1 potato, diced
1 bell pepper, diced
1 roasted red pepper, diced
1-2 cups broccoli
1-2 cups cauliflower
1-2 leeks, diced
12 ounces mushrooms, diced or thinly sliced
1 cup leftover pasta
1 cup leftover rice
1-2 sausages, diced
1 cup shredded chicken, pork, or beef
1 cup tofu, diced
Any other leftovers you may have in the fridge

Seasoning Ingredients:
1-3 teaspoons spices, like oregano, basil, thyme, smoked paprika, cumin, chili powder
1-2 cloves garlic, minced
1/2 - 1 teaspoon salt

Frittata Ingredients:
1/2 - 1 cup shredded cheese (optional)
6 large eggs (I prefer to add a little milk to them)

Equipment

10" - 12" skillet or dutch oven and spatula

Instructions

Heat the oven to 400°F.

1. Sauté the Frittata Ingredients: If the meat is raw, cook that first and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers. Add any meat or tofu and cook just enough to warm through.

2. Season the Vegetables: Since the vegetables will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with a half teaspoon of salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.

3. Add the Cheese: Spread the vegetables into an even layer on the bottom of the pan. Sprinkle the cheese on top and let it just start to melt.

4. Add the Eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

5. Bake the Frittata: Put the entire pan in the oven and bake for 8 to 10 minutes or until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

Additional Notes:

• For a crispy top, run the frittata under the broiler for a minute or two at the end of cooking.