A frittata is a laid-back Italian version of an omelet, and can be made with almost endless variety, depending on what you like and have on hand.
This one just couldn't be much more simple. You can whip it together quickly when you walk in the door, and it will be just about ready to serve by the time you've set the table and poured the drinks!
Easy Oven-Baked Frittata
1 cup (or more) of diced low-carb vegetables (onions, green peppers, mushrooms, spinach, zucchini, etc.)
dash of pepper
1/8 teaspoon salt
2 tablespoons grated Parmesan cheese
1 cup shredded low-fat cheddar, mozzarella or other cheese
Preheat the oven to 350 degrees F.
1) Sauté the vegetables until soft. Alternately, you can steam the vegetables in the microwave until they are tender.
2) Beat the eggs, pepper, salt, and Parmesan cheese together. Spray a heavy, oven-proof skillet with a generous coating of non-stick spray. Pour the egg mixture into the pan and scatter the vegetables on top.
3) Bake for 15 minutes or until a knife inserted in the center comes out clean. Immediately sprinkle the remaining cheese on the top and let it melt.
4) Slide your frittata onto a plate and serve.
This is so good with leftover roasted asparagus, shallots, and yellow and red bell peppers! It would be easy to include some prosciutto, Canadian bacon, lean ham, etc., too. You can vary the seasonings, also, with a smidge of parsley, sage, rosemary, or thyme.
Although it can stand up well as the centerpiece of an elegant brunch, a lovely frittata really doesn't need much besides a simple salad (and maybe some bread for the non-low carbers).
Master the frittata, and you can always have a satisfying repast on the table with little fuss.