Kitchen Sink Frittata

Name: Kitchen Sink Frittata
Yield: Makes 4 servings
Ingredients: 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

November 7, 2012

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.

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