I gotta love a frittata. I make them with just about anything that's hanging about in the fridge. Yesterday, it was grape tomatoes, spinach (or as my beau calls it when he's being all hip-hop, "spizz-natch"), a bit of reduced fat cheese and some sauteed onions. It was pretty to look at, delicious, and kept me fueled for several hours.
I cook the bottom on the stovetop, then I pop the pan into a 500 degree oven to cook the top. It puffs up all lovely and lofty! Be careful that the pan handle doesn't melt, though. That is a mess.
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