Maybe it's just a Spanish or Italian version of the omelet, but it is more than that. It's also more work than the classic omelet but it is worth it.

The frittata is versatile not only in when it can be served, breakfast, lunch or dinner, but in its ingredients as well.

The classic frittata my mother would make when we were growing up included potatoes, peppers, onions and Italian sausage. She would blend in some parmesan cheese into the eggs before she cooked them.

The one I'm making today is the "vegetarian" version of the frittata, also without potatoes. It's a little bit more on the healthy side with goat cheese mixed in.

The beauty and history of the frittata is that you put in whatever you have in your fridge that you need to use up and mix it in!

How to make a delicious 'frittata'
