Martha Student: 05/28/08

Frittata's are great for students because they are easy to make and you can toss pretty much anything into them and odds are it will still end up healthy and satisfying. Since I tend start my frittata "creations" on nights where my fridge and pantry are both shockingly barren, I've consumed an impressive number of highly creative frittata's.

What are some of the unconventional ingredients that found there way into past frittatas?

Left-over spaghetti, pesto, shredded potatoes, and pizza sauce are just a few.

I love being creative, but for just a basic frittata, the equation is simple:

sauteed veggies + seasonings + eggs + cheese + broiler = perfection

Simple Individual Frittata:

*Non-Stick spray

*Vegetables: completely depends on personal preference. I usually use whatever I have on hand. The night I made this particular frittata it was defrosted French string beans, sliced cremini mushrooms, and sliced zucchini

*2 Eggs. Although I used a 1/2 cup of Egg Beaters (with yolks kind) - once again, it was just what I had on hand

*Cheese: I used a mixture of reduced fat cheeses that I keep in my freezer. The amount used depends on personal preference

*Salt, Pepper, and other Seasonings

Step 1: Pre-heat your broiler.
Step 2: In an oven-proof skillet, coat skillet with non-stick spray (olive oil works too) and saute Veggies in on medium-heat until they are tender. About 10 minutes (too prevent a soggy frittata - make sure most of the water has evaporated out of the mushrooms and zucchinis).

Step 3: Add salt, pepper, and other seasonings of choice to the sauteed veggies.
Step 4: Pour (beaten) eggs on top of the vegetable mixture.
Step 5: Sprinkle cheese on top of the eggs.

Step 6: Put frittata under the broiler for about 5-10 minutes: until the frittata is puffy, the center is set, and the cheese is a nice golden-brown. Note: check frequently when it's under the broiler - nothings worse than a burnt frittata!
Step 7: Enjoy with a side salad and a piece of hearty bread!