Frittatas are Italian omelets. They are usually made in a deep skillet on the stovetop and finished in the oven. They are super easy to make and infinitely versatile. All they really have in common are eggs. All the other ingredients are up to you. The one in the photo (yes it does look like pizza) above is made with sautéed crimini mushrooms, spinach, tomatoes and goat cheese. So they’re as customizable as pizza too.

The most important thing to consider when making a frittata is your pan. I use a cast iron pan that’s 9 1/2″ wide and 2″ deep. This will determine how many eggs to use. For this pan I use 8 or 10 eggs, depending on how thick I want it to be. If you don’t have a cast iron pan, any non-stick skillet (with an oven safe handle) will do…just experiment with the number of eggs used and the end result. Too thin…add more eggs. Too thick – is there such a thing – add less eggs. Here’s the pan I use…just to give you an idea of what I’m talking about.

Then the technique is always the same:

1. Saute your ingredients: potatoes, peppers, onions, asparagus, zucchini…whatever your dear self is craving…Remember you need to heat your pan, add olive oil or butter or both (I prefer both) then add your ingredients. Add the one that takes the longest to cook first. If you don’t know which one that is…it’s the hardest, firmest one. For example, asparagus (unless you blanch – cook briefly in boiling water – and always a good idea) takes longer to cook then tomatoes.

2. Lower the flame to med/low and add the eggs. Cook until semi-done, guiding a spatula around the edges allowing the raw egg to move to the sides. It’s semi-done when the sides are relatively firm.

3. Move the pan to a pre-heated 350 degree oven and cook until the center of the omelet is no longer runny and is firm to the touch. The time will vary depending on the size of the pan and the number of eggs used.

And that’s all there is to it. Oh…and getting it out of the pan – in tact. That’s easy too. Simply run your spatula around the rim of the pan. Your omelet should come loose easily. Stick your spatula underneath and slide it out onto a platter. Let it cool a while and cut into pie pieces. My pan serves four. Add a salad and you have a delicious lunch or dinner.