Eats Eats Recipes Cuisine Italian Nancy B’s Frittata, Sort Of 
Nancy B’s Frittata, Sort Of
Description
My BFFs are a wonderful group of women who meet regularly to eat, drink, talk and laugh together. One of the gang, Nancy B, is a vegetarian and an amazing cook. She makes cooking look effortless, especially when she whipped up a delicious frittata for us at our after-Christmas party. Nancy added sautéed zucchini and goat cheese to the frittata. This is my version — use whatever you have on hand to make your own!
Ingredients
1 tbsp olive oil
6 large eggs
1/2 cup shredded mozzarella, cheddar or any other cheese on hand
1/4 cup oil-packed sundried tomatoes, drained and chopped OR 1/4 cup frozen chopped spinach, defrosted, drained and squeezed dry
salt and pepper to taste
Methods/steps
Heat the oil in a 10-inch ovenproof skillet over medium heat. Meanwhile, whisk the eggs, cheese, sundried tomatoes or spinach, salt and pepper.
Add the egg mixture to the skillet. As eggs begin to set, pull them back from one edge to allow any uncooked egg to run down to the bottom of the pan. When frittata is nearly set, transfer the skillet to the oven and bake, uncovered, about 3 minutes or until top is set. Serve with buttered toast and jam.
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Breakfast foods make me crave Mimosas: Champagne and orange juice.