A wonderful way to incorporate fresh vegetables into an easy, portable meal or to use up leftovers! This also makes a great picnic dish, appetizer (cut into small wedges), or the main dish. First, you need the cooked vegetables. They can be leftovers, or you can steam them, sauté them with garlic and/or onion or cook 'em however else you like (grilled is particularly flavorful).

Beat 6-8 eggs, any cheese, chopped herbs, salt or pepper, as desired (I love mine with chèvre, fresh herbs, salt and pepper, but it's good all on its own as well!).

Heat an ovenproof skillet to medium heat. Add 1 Tbsp. oil or butter, sauté some onions and garlic until soft (not browned). Cook the veggies (or warm them up, if they're leftovers) and pour egg mixture into pan. Cook over medium heat until the eggs are mostly set (4-5 minutes). Some folks like to cover the pan, while others don't--experiment to see what you prefer. You can either stick the pan in the oven at about 350 to set the top of the frittata or you can simply turn the heat down and cover the pan. Cook, using either method, until top is set and browned (not burned!), 2-3 minutes.

Gently loosen the eggs and flip onto a serving plate or serve straight from the skillet. Serve hot or at room temperature. Makes great leftovers and lunch the next day!

Variation: Parsley and Pasta Frittata