Frittata!

 

Frittata is too good, and too easy, to not make on a regular basis.  It's really nothing but scrambled eggs finished under the broiler while you watch it closely.  That said, the appearance and taste far outweigh the effort involved.

This morning's 3 egg frittata breakfast involved eggs so fresh, I had to argue with the chickens to get them.

In a very small high sided Sautee pan, a splat of butter melts.  The eggs are beaten sternly, with a small splooch of whole milk.  Pour the eggs to the pan, and set at medium low heat.

I broke up some Tillamook cheddar into the eggs as they cooked, and ground on just enough fresh black pepper to be uncomfortable.

As the eggs cooked, I lifted the edges to let fresh egg mixture run into the gap.  This builds height and fluffiness without making a mess.  When the eggs were perhaps 75% done, I sliced in blobs of mozzarella around the top, and then slid the whole pan about 6" under the broiler.

Here it takes a close watch.  Once color appears, its usually only seconds till fully done.  When my instinct says 'almost', that's when I pull the pan out and immediately plate.  The eggs will finish on their own heat.

Frittata is a leftover magnet.  Anything your heart desires can go in.  Just lightly Sautee your ingredients (excepting cheeses) in the pan before added your eggs.

It's tradition, and downright GOOD, to top with cheese before going under the broiler.  What kind of cheese is up to the cook.  I find the cheese adds enough salt that no additional is needed.

Topping are wide open as well.  My preference is a nicely chunky salsa, with a bit of heat.   Sliced tomatoes go perfectly well too.