Frittata – Any Way You Like It!

2T. Olive oil or butter or ghee

Salt and fresh ground pepper

1 medium garlic clove, minced

8 large eggs

Splash of water (about 1 T.) or half and half

3 T. Parmesan cheese

3 oz additional cheese (optional) feta, manchego grated, smoked gouda

grated, medium cheddar or your preference

2T. Minced fresh Italian parsley or basil (or 1 T. of each)

Filling options

8-10 medium asparagus spears, snap off woody ends then cut in 1-2”pieces, 1 medium zucchini, cut in half lengthwise then slice into half moons, ½ red pepper diced, 2 cups mushrooms, sliced, 3 cups spinach coarsely chopped, ½ large onion, chopped, 4 oz cooked ham or prosciutto, diced

Preheat oven to 400. Adjust oven rack to upper middle position. Heat 2 T. olive oil or butter over medium heat, in a 10” ovenproof skillet. Select 2 or 3 of the filling options and sauté until lightly browned, about 6-8 minutes. Reduce heat to medium low; add minced garlic, and sauté 1-2 minutes longer. Meanwhile, beat eggs with splash of water or cream, fresh herbs, and 3 T. Parmesan cheese. Season with salt (or Herbamare) and pepper. Shake skillet to evenly distribute filling ingredients. Add beaten egg mixture. If you are adding additional cheese, add it now. Without disturbing the frittata, let the eggs cook until it starts to set around the edges, about 3-4 minutes. Transfer the frittata to the oven and bake until puffed and set, 10-12 minutes. Being careful of the handle (which is red hot) slide onto a plate, cut in wedges and enjoy! Frittatas are great warm or at room temperature. They are a great option for breakfast, lunch or dinner.

Serves 4-6