Frittata

Among my favorite recipes for breakfast or brunch.

For portions I am using what I would estimate for my individual consumption. I use a 6 inch cast iron skillet and 3-4 eggs. Roughly double for a 12 inch skillet and more mouths.

Preheat oven to 400° F.

1. Whisk the eggs, garlic, salt, pepper, and milk.
2. Heat up a 6 inch skillet to medium heat, and add the oil.
3. Briefly sauté in sensible order, end by just wilting any greens.
4. Spread the vegetables across the bottom of the pan, add some of the cheese on top, then pour the egg mix in.
   • I prefer to hold out tomatoes and some cheese (if using) and sprinkle them on top as the bottom of the frittata begins to set. This suspends them in the mixture and on top for better distribution and aesthetics.
5. Move the skillet to the oven. Check on it every 5 minutes until the top of the frittata begins to brown.
6. Remove, let cool briefly, and devour.

Vegetables:

Go with any combination that sounds good. I love:

• Spinach, onion, and tomato.
• Basil and tomato.
• Mushroom and scallion.
• Broccoli and feta.

Scallion both in and on top is good. Salsa and sour cream are yummy for serving.