Frittata

The other day I told Chris I was making a frittata for dinner. When it came out of the oven in all its glory, he looked at it and said, "Oh, you made a quiche." To which I replied, "No, I made a frittata."
While we conversed back and forth about what to call it, we both agreed that it was tasty.

This is one of those loosey goosey recipes that pretty much involves using up leftovers in our house. A little bit of this? A little bit of that? Typically I plop them into a soup, but this time I went with a frittata.

The idea is simple. Eggs, veggies, herbs... whatever you want.

This particular frittata involved:
6 eggs, beaten and seasoned with salt & pepper, with a splash of milk
1/2 cubed potato
1/4 c. chopped sweet peppers
1/4 c. chopped onion
1 c. frozen broccoli
1 sprig of rosemary, stripped and chopped finely
1 sprig of sage leaves, chopped finely
1 sprig of parsley leaves, chopped finely
the last handful of sad old salad; spinach and arugula, chopped
a bit of shredded cheese

I sauteed the potato, peppers, and onion in a cast iron skillet until they were softened up. Then added the eggs straight into the hot pan with everything else and mixed it up. Baked at 350 until a toothpick inserted into the center came out clean. I want to say 20 minutes? I didn't really time it; just checked it when it started to smell good.

The cool thing about making everything in the skillet is that when you add the eggs to the hot pan, it kinda forms its own crust.
The other cool thing is that you can serve this type of dish for breakfast or brunch or dinner and it pretty much fits the bill.

P.S. If we had it readily available [aka leftovers], I would have added sausage and fresh tomatoes.

P.P.S. The Frittata vs Quiche debate, resolved.