I just made this simple frittata.  When you feel like taking it easy or avoiding the carbs of a quiche crust, this is perfect.  There are so many combinations for meats, cheeses, and veggies here, it’s all up to your preferences.  This is from my Better Homes & Gardens cookbook.  I used chopped cooked ham, swiss and shredded cheddar cheese, and 2 cups mixture of broccoli, and four colors of sweet bell peppers)!  ENJOY!

INGREDIENTS:

• 8 eggs, lightly beaten
• 1 T. snipped fresh basil or 1 tsp. dried basil, crushed
• 1/4 tsp. salt
• 2 T. olive oil (Use the full amount here)
• 1 1/2 cups fresh veggies, such as summer squash, broccoli, and/or sweet peppers.
• 1/3 cup thinly sliced green onions (about 3)**
• 1/2 cup chopped COOKED ham, kielbasa, chicken or turkey
• 1/2 cup shredded cheddar, Monterey Jack, or Swiss cheese (about 2 oz)

NOTE: Onions can bother some people, so tread carefully. Use onion powder or omit.  

DIRECTIONS:

1. In a large Pyrex or bowl, combine eggs, basil and salt – set aside.
2. Heat oil in a large boilerproof skillet – I used a 10″ steel skillet.  Add veggies and green onions.  Cook, uncovered, over medium heat about 5 minutes or until veggies are crisp-tender, stirring occasionally.
3. Stir in meat.
4. Pour egg mixture that was set aside, over veggie mixture in skillet.  Cook over medium heat.
5. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
6. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
7. Sprinkle with cheese.
8. Preheat broiler.  Place skillet under broiler, 4-5″ from heat.  Broil 1-2 mins or until top is just set and cheese melts.  (Or preheat oven to 400, bake for 5 mins until top is set).