This frittata goes together quickly and is a great way to use up leftover vegetables. This is more a method than a recipe, as you can substitute any kind of cheese and any kind of vegetable you want and adjust your spices accordingly. If I were making it again, I’d leave out the squash in favor of mushrooms — which have a more assertive texture after an hour in the oven — and add some green chile. Mozzarella and pizza toppings would give it an Italian flavor.
About 3 cups of chopped vegetables (I used onions, celery, peppers, squash, tomatoes and cilantro)
Handful of any kind of cheese, shredded or crumbled (I used a Mexican blend I had on hand and added some homemade taco seasoning to give it a Southwestern spin)
Four eggs, beaten
Preheat oven to 400 degrees.
Coat an 8-inch cast-iron skillet or pie pan with cooking spray and set it aside. (I recently bought one of those sprayer bottles that turns olive oil into an aerosol, and it worked very well and didn’t impart any of the weird flavors you can get with commercial cooking sprays.)
Saute vegetables in olive oil in a wok or large skillet until onions are clear, adding delicate vegetables last. If you’re using any kind of spices, add them now.
Put half the vegetables in the 8-inch skillet. Sprinkle cheese over vegetables. Cover cheese with remaining vegetables. Carefully pour eggs over vegetables and cheese and bake at 400 degrees until the top starts to brown and a knife inserted into the middle comes out clean (about an hour).
Frittatas and quiches don’t microwave very well, but they reheat well in the oven for a low-effort meal on a weeknight.