I am not the hugest fan of eggs, but I love frittatas. They are a snap to make and you can use whatever you want from your fridge.

Frittatas are great for breakfast, brunch, lunch, and dinner depending on your fillings. They are good hot and at room temperature and would be wonderful with a field green salad with simple vinaigrette. Yum! I have to admit that my husband and I often make them for brunch on Sunday and nibble on it all day.

You will need a large oven safe skillet for this recipe.
As far as fat goes, I use butter, but you can use whatever you like.

You will need...

6 large eggs

Whatever you want - I usually stuff my frittata so there is something yummy in every bite.
For example:
The last of that bag of shredded cheese
Lunchmeat such as ham or turkey
Leftover ham, turkey, chicken, steak
Cooked bacon or sausage
Cooked potatoes
Any veggies you like such as red and yellow peppers.
Cooked asparagus and the like
Left over taco filling
The end of a jar of salsa
You get the idea...

Salt & Pepper to taste (I like lots of fresh ground pepper)

1 Tbs. Butter for skillet

To prepare...

Preheat oven to 350.

Scramble eggs in a large bowl to your liking. Add your fillings and stir to combine. Add salt and pepper.

Heat a large oven safe skillet on medium high heat. Melt butter and swirl pan to coat. Pour in egg mixture and cook until the bottom begins to set - you should see the top of edges beginning to set, about 2 - 5 minutes. Move pan into the oven on the middle rack and bake for 15 minutes.

Let it cool a bit, cut it like a pie, and enjoy!