I was a full-time student cooking part-time at a restaurant and every morning a guy, whose nickname was “Veg” would make this gigantic veggie and meat loaded frittata with about a gallon of cheese dumped on top for all the early morning cooks. Although at times he wasn’t the nicest of guys, he did this every morning out of the goodness of his heart. Well when he got bumped up to working dinner shifts everyone looked to me to continue the tradition on.
Frittatas are so cool because there are no rules when making them. I always recommend grabbing what’s in season and using it, and of course eggs. Once tomatoes come into season they are amazing in frittatas. This may sound weird but the more stuff you can pack into a frittata the better.
Sure, this was an Easy Cheese, Veggie and Ham Frittata, but you could add spinach, herbs, broccoli, shiitake mushrooms, shredded gouda cheese, bacon, sausage... you name it the possibilities are endless.