This Italian flavored frittata is good served for breakfast, lunch or dinner, depending on your mood.
For speed and efficiency, bake the frittata in the same skillet you use to cook the filling.
Scatter the frittata with the remaining cheese, place the pan under the grill and cook for a further couple of minutes until the eggs are just firm.
Don't be tempted to turn the heat up too much, as this will burn the bottom of the frittata .
This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
It's sort of like a frittata or a quiche, although neither of those do justice to the wonderfully distinctive, almost tangy, taste.
In addition to the frittata , I'll have about 16 ounces of flank steak or 90% lean ground beef.
He ordered a vegetable frittata - a pie-like omelette with veggies embedded - while I had pastrami and cheese sandwich.
Shake the pan if needed in order to release the frittata .
Or why not make a large frittata with eggs and ricotta, and spice it up with bacon and a herb such as basil, tarragon or chervil?