INGREDIENTS:

• 1 ½ cups Vegetables
• ¾ cup Meat, if desired
• 8 Large eggs, beaten lightly
• ½ cup Finely grated Parmesan cheese
• ½ tsp. Salt
• ½ tsp. Pepper
• 1 Tbsp. Olive oil
• 2 Tbsp. Chopped fresh herbs

PROCEDURE:

1. Preheat oven to 350.
2. Whisk eggs, Parmesan, salt and pepper together until there is no visible egg white.
3. Heat 10-inch nonstick sauté pan with an oven-proof handle over medium heat. Add vegetables and meat. If vegetables and meat are raw, cook until vegetables are just crisp and meat is cooked through. If vegetables and meat are cooked, sauté just to heat through.
4. Pour eggs into pan. Stir gently, pulling set egg from bottom of pan, letting uncooked egg underneath. Eggs should be in large curds. When eggs are mostly set, but still moist, fold in herbs.
5. Transfer frittata to oven and cook until eggs are set, 3-5 minutes.
6. Run spatula around edges to loosen. Invert onto a platter and cut in wedges.

HINTS:

Any vegetables and meats, cooked or raw, may be used. Try combinations like broccoli or spinach and onion with sundried tomato or asparagus with ham or salmon and Swiss. Make an Asian frittata with any stir fry vegetables and leftover chicken, beef or shrimp (in fact, use leftover take-out). Brown potatoes, add onion, bell pepper and sausage or ham. Be creative, experiment. Basil will go with broccoli, tomatoes, spinach. Use dill with fish and shellfish and spinach. Parsley goes with everything. Try cilantro and tarragon, too. Other cheeses may be used, sprinkled on top before the frittata goes in the oven.