This is a great recipe (slightly altered) from http://www.incredibleegg.org/. You can size it up or down, and personalize the ingredients however you'd like. The recipe calls for 1 cup of "filling", which can be any combination of cooked meat, seafood or poultry, cheese, vegetables and/or cooked pasta or grains. Chop the filling into fairly small and make sure it's well-drained. To make fewer or more servings: Adjust the amounts of filling, liquid, seasonings and the pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, use an 8- or 10-inch pan; for 8 eggs, use a 10- to 12-inch pan.

Ingredients

2 serv.

eggs↗4
liquid, such as milk, tomato juice, broth (I used coconut milk)1⁄4 cup
salt and pepper
garlic salt
chopped vegetables (cooked, see above for other options)1 cup
olive oil↗1 tablespoon

Step-by-step instructions

1
Beat eggs, liquid, and seasonings in medium bowl until blended. Add filling; mix well.
2
Heat olive oil in a nonstick skillet over medium heat and pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
3
Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Or, if your skillet doesn't have a lid, set the skillet under the broiler very briefly (this is what I did) until the eggs are set.
4
Optional: Sprinkle with shredded cheese, bread crumbs or crushed chips and heat (on the stove or under the broiler) until the cheese is melted or topping is lightly browned.
5
Slide the frittata onto a plate and cut into wedges.

Source: food.com

Original recipe ↗

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