The key to a good frittata is a hot skillet.
Frittatas. I had never had one until a few months ago. It seemed easy, is a good use for those eggs I bought at the farmers market, is fast, and relatively healthy for you. Why not frittata?
The first frittata I made came from the Dinner A love Story cookbook. It involved ricotta and spinach and was delicious. This is a simpler version but in classic How To Cook Everything style there are numerous variations and additions to the flat omelet. We added bacon, because why not?
It was fast, it was easy, and it was good for us. I declare it a win.