This is my second post on frittata I won't talk much. But I wanted to post about it again because I really like this recipe from Marcella Hazan . If you look at frittata recipes, you'll find they often call for a 10-12 eggs which is crazy if you're cooking for two. This one only uses 5 eggs and I usually eliminate one of the yolks (two, if Steve isn't looking.) It theoretically serves 4-6 (maybe as an appetizer?) But it is not uncommon for the two us to eat the whole thing.
My frittata is comprised of grilled zucchini, roasted red bell peppers and goat cheese (some basil for garnish.) You can use any combination of vegetables that you think will work well together. Vegetables are best precooked before going in the frittata. Even if you just saute them a bit in olive oil, or blanch them. This is a also great way to use up leftover grilled vegetables, a small nugget of cheese, or a little ham or bacon. And the flavor fresh herbs will really shine here. Think of what you like and what you have on hand and be creative. Great for a light lunch or dinner.
*Best cooked in an 8-inch pan. I used a 10-inch here and it's a little thin for my liking.