Frittata Al Formaggio

Egg dishes, especially ones like this, are often easy to make and delicious. I recall Mom making eggs often, but once we got our first microwave, Mom made Egg McMuffins more often than dishes like this frittata. Even though eggs can be made in a microwave, don't give up on this recipe. Because a good frittata results in an extra delicious egg dish.

This recipe is a very basic frittata that can easily modified to add in any extra veggies or meats that you would like to use up. Just like omelettes, the customization options are seemingly endless. Next time, I might add bacon and spinach or sausage and tomatoes. But, for this one, I stuck to the recipe and kept it simple. For the grated cheese, I used parmesan, but any cheese would work fine. I used a cast iron skillet because I like the way it heats up, but any skillet can do. My skillet is a seven-inch diameter skillet, but you could use a smaller or larger skillet and adjust the number of eggs based on skillet size.

Frittata Al Formaggio

• 6 eggs
• 1/2 cup grated cheese
• 1 Tbsp. minced parsley
• 2 Tbsp. olive oil
• salt and pepper to taste

Beat the eggs well and add parsley, salt and pepper. Fold in the grated cheese. Heat the olive oil in a skillet to medium heat. Pour in egg mixture. Keep heat moderate and do not stir. When eggs are brown (about 10 minutes), turn over the frittata. Cook the other side for a few minutes, until cooked through. Enjoy!