Frittatas are thick, open-faced omelets. They can be served warm or at room temperature, cut into wedges or squares as appetizers, or served in larger portions as the main dish. Of course, they are wonderful for brunch or lunch, but I like them for dinner. They take only fifteen or twenty minutes to make and will serve you well when you need something quick or are having one of those days where you're stumped as to what to make for dinner.
You can put just about anything into a frittata: cubed ham; fried diced bacon; sauteed onions and/or mushrooms; veggies like broccoli, asparagus,zucchini, or spinach; cooked, cubed potato; roasted hot chiles; and of course, lots of herbs. You can also add cheeses--I am fond of feta in a frittata.
They're even easier to make than omelets, although they take a little more time. For a 10-inch pan, use 6 eggs. Beat them just until they're well broken up and add salt, pepper, any herbs you're using, and cheese, then stir in prepared vegetables. Leftover cooked broccoli works great, as would leftover cooked asparagus if we ever had any ... Onions should be sauteed until soft; greens such as spinach or chard should be cooked until wilted; other veggies need to be cooked until just tender. If I don't have a cooked potato but want one for the frittata, the microwave cookes one up very quickly.
Melt butter in a nonstick pan and tilt it to coat the surface. Add the eggs and lower the heat. After they've cooked for a minute, give the pan a shake to make sure they're not sticking. If they are, loosen them carefully with a thin rubber spatula. Cook over low to medium heat until they are set and the top is almost dry, about ten minutes or so.
At this point you can finish the eggs under the broiler, if you have a heatproof skillet. Just place it 4 to 6 inches under the broiler to brown and finish cooking. This won't take long so be vigilant.
Or you can finish the frittata in the pan. Place a plate over the skillet and hold on to both the plate and the skillet with your hands, clamping them together securely (you will have to wear oven mitts or use potholders for this, of course). Invert the whole thing so the eggs plop onto the plate. Add a little more butter to the pan and slide the eggs back in. Cook for 2 or 3 more minutes. When it's finished, invert it onto a serving plate.
The possibilities are endless, and any leftovers are good the next day for a quick breakfast or lunch. When served with a salad or perhaps some leftover soup, you have a satisfying meal.