What makes this frittata so easy, according to Epicurious member Carla Joy Zambelli of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.

　　

Ingredients

Makes 4 servings

　　8 large eggs

　　2 tablespoons freshly grated Parmigiano-Reggiano cheese

　　1 tablespoon heavy cream or half-and-half

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　2 tablespoons unsalted butter or extra-virgin olive oil

　　1 1/2 cups thinly sliced raw vegetables, such as cremini mushrooms, bell peppers, and onions

　　1 cup cooked crumbled bacon, diced ham, or chopped sausage

　　1/2 cup diced cooked potato

　　2 tablespoons finely chopped fresh basil or flat-leaf parsley

　　4 ounces whole-milk mozzarella cheese, freshly grated

　　1 large plum tomato, diced

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a medium bowl, whisk together the eggs, cheese, cream, salt, and pepper.

　　

Step 3

In a 9- or 10-inch cast-iron pan over moderate heat, heat the butter until hot but not smoking. Add the sliced vegetables and sauté, stirring occasionally, until crisp-tender, about 3 minutes. Add the bacon and potato, and sauté, stirring occasionally, for 1 minute. Add the egg mixture and scramble for 3 to 4 minutes. Stir in the basil and then spread the egg mixture evenly in the pan.

　　

Step 4

Sprinkle the mozzarella and tomato on top, season with salt and pepper, and transfer the pan to the oven. Bake until the eggs are set and the cheese is melted, about 8 minutes. Cut into wedges to serve.

　　The Epicurious Cookbook