Frittata

Eggs are a good friend to the house-bound cook. A frittata is essentially an open-faced omelet.  Unlike a creamy omelet, however, a frittata is firm (but not dry). Following is a basic recipe to which you can add any vegetables, meat or cheese you have in the refrigerator or pantry. Examples are onions, artichoke hearts, Parmesan, green beans, asparagus — you get the idea. Any additions should be added to the eggs while they are raw. Frittatas are served hot or at room temperature.

Makes 4-6 servings

6 large eggs

Salt and pepper, to taste

2 tablespoons butter

In a large bowl, whisk the eggs until well blended. Add any other ingredients you choose and mix thoroughly. Salt and pepper to taste.

Turn on the broiler.

Over medium heat, melt butter in 10-inch skillet. When it begins to foam, pour in the egg mixture.  Turn the heat down to low.  Frittatas are cooked slowly over low heat.

When the eggs have set and the surface is still a bit runny, place the skillet under the broiler for a few seconds or until the top sets and slightly browns.

Loosen frittata with a spatula, place on serving plate and cut into wedges.