Simple, use of leftovers, this egg based dish can be
made Paleo, Low Carb, Gluten-Free. Can be carb
loaded with potatoes, rice, or bread. A custard light
dessert frittata can use soft cheeses, fruits & nuts.
Let your imagination & pantry guide you, have fun!
Best to use 10-12 inch cast iron skillet. Use meats,
vegetables, starches previously cooked & at room
temperature. Whisk 4-6 eggs, and bring to room
temperature. Add 1 cup or so of grated cheeses,
diced meats, & if desired, vegetables, & starches.
Heat skillet on high, with a bit of fat in pan.
Add mixture, remove after 2-5 minutes when
edges start to pull away from sides.
Transfer to 300° degree oven. Bake 15-20 minutes
Shake, sides should be firm, but center should
have a bit of jiggle. Sprinkle with cheese & brown
under broiler for a moment or two. Top with your
choice of embellishments. Shown here, sliced
garden tomatoes & crisp bacon. Serve hot, enjoy!