Frittata

I've posted a recipe for frittata before. But I was making one today and thought that I should post it again. If you've never made frittata, you definitely should give it a try. It's fast, cheap, stupid easy, really versatile, and can be served for breakfast, lunch, or dinner. We eat it all the time.

How do you do it? Easy.

Beat some eggs (1 1/2 to 2 eggs per serving) in a bowl with milk and salt just like you would for scrambled eggs. (You can use soy milk, but make sure it is unsweetened.)

In a frying pan, melt butter. Add onions and/or garlic and cook for about 2 minutes. Next, add whatever vegetables you think would taste great with eggs. (Some favorites include spinach, tomato, peppers, and broccoli.) Cook until just tender. Pour egg mixture on top of vegetables. Cook on medium heat until edges start to cook and center is bubbling. Sprinkle salt, herbs (like rosemary or oregano), and/or cheese (like goat cheese or grated Parmesan or cheddar) on top. Put under a broiler for a few minutes until the top turns lightly golden brown. Remove from oven, allow to cool slightly, then serve. Great with salad, fruit, and crusty toasted bread.

A frequent late-summer lunch for me is frittata with tomatoes, spinach, garlic, and onion. Yum.