Frittata is a versatile dish and you can make it in less than 20 minutes start to finish. Use whatever ingredients you want to make it your own. Here I use some of my favorites. Browned potatoes and onions are the base. Fresh mozzarella, roasted sausage, grated pecorino, and chopped parsley enhance the egg mixture.
Make yours vegetarian. Saute a couple of your favorite veggies to bring out their flavor. Roasted asparagus or sauteed zucchini work well too. Let the sauteed vegetables cool before adding them to egg mixture. Prosciutto or ham are good substitutes for the roasted sausage. Fontina or another soft cheese can replace the mozzarella. Or just use grated pecorino, parmigiano or grana padano.
Serve frittata for brunch or dinner. A side fruit or green salad completes the plate. Frittata is a nice addition to an antipasti platter too. However you serve your frittata make sure you have enough left over so you can enjoy frittata panini (sandwiches) later on.
I use a well-seasoned 11-inch cast iron pan for my 10 egg frittata. Non-stick saute pans work well too. For my smaller 9-inch cast iron pan I use 6 or 8 eggs. If you are anxious about flipping the frittata to cook the second side use an oven-proof pan and put it in the oven to finish cooking.
The golden crust is nutty and the frittata is cooked through but still a moist on the inside. Enjoy a mouthful of flavor in every bite.