An almost-weekly dinner staple at my house is an egg dish, whether scrambled eggs, omelettes or a frittata. It's fast and easy, usually is meatless, and I can use up odds and ends from my fridge.
In this frittata, I used spinach, feta cheese, onions, bell peppers, and deli ham.
chopped vegetables, such as onions, bell peppers, mushrooms, scallions, spinach or chard, grated potatoes, tomatoes
4-6 eggs, beaten and flavored with salt and pepper
cheese, crumbled or grated
optional: deli meat, shredded chicken, cooked bacon or sausage
Preheat broiler and position rack about 6 inches away from flame. Add a tablespoon or less of butter to an oven-proof skillet on medium heat. Add chopped vegetables and saute until tender (if using tomatoes, don't saute, just add to eggs later on). Remove vegetables to a plate. Add a tablespoon or less of butter again to the skillet. Swirl pan to coat with butter. Add beaten eggs with salt and pepper to skillet. Sprinkle eggs with sauteed vegetables, and then cheese. When the eggs have set up slightly on the bottom, transfer skillet to oven. Broil until top is golden brown and puffs slightly.