Frittata

An open-faced Italian omelet that uses eight to ten eggs and feeds a crowd with no flipping or fussing required.

Ingredients

• 8 to 10 eggs
• 1/4 cup whole milk or cream (60ml)
• Salt and pepper
• Vegetables and/or meat of choice (onions, peppers, potatoes, sausage, bacon, spinach)

Method

1. Whisk eggs with milk, salt, and pepper.
2. Cook your vegetables or meat in a 10 or 12-inch oven-safe skillet until soft.
3. Pour the egg mixture over the top and let it set at the edges on medium heat, about 2 minutes.
4. Transfer to a 350°F oven and bake 12 to 15 minutes until the center is just firm.
5. Slice like a pie and serve warm, room temperature, or cold the next morning.

A ten-egg frittata costs under three dollars and feeds six — breakfast, lunch, or dinner.