Customizable Frittata with Two Delicious Variations

Method

1. Preheat oven to 375°F.
2. In a medium bowl, preferably with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1, feta for version #2), reserving the rest for topping. Set aside.
3. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.
4. For the Garden Vegetable Frittata: Add the red onion and sweet potato to the pan with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add the zucchini and red peppers, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
5. For the Garden Vegetable Frittata: Pour the egg-and-cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling and starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
6. For the Garden Vegetable Frittata: Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles or looks wet.
7. For the Garden Vegetable Frittata: Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. The frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
8. For the Mediterranean-Inspired Frittata: Fold the spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
9. For the Mediterranean-Inspired Frittata: Pour the egg-and-cheese mixture into the pan with the cooked garlic and cook for 5 minutes, without stirring, until bubbling and starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
10. For the Mediterranean-Inspired Frittata: Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, until the frittata is puffy and the center no longer wobbles or looks wet.
11. For the Mediterranean-Inspired Frittata: Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. The frittata will continue to set as it cools.