Scroll the colorful frittata photo story featuring The Chef preparing this classic Italian egg entree. Typically, it is made with leftover pasta and eggs prepared in an ovenproof skillet. In this version, I substitute one small red (or white) potato and veggies including: a halved red bell pepper and onion, frozen Italian green beans, and half a package of sliced mushrooms.
A cooking note: after adding 6-8 lightly mixed eggs to sauteed veggies use your spatula to loosen eggs around the edges of pan as frittata stiffens -- you do not scramble, let it firm up like an omelet. Finish in the broiling oven with a topping of mozzarella (or any favorite) cheese and barely cook a minute until melted.
It's hard to mess up, since there are as many variations as you can come up with; just try not to over cook the eggs. You can feed the whole family with this dish. Enjoy The 99 Cent Chef's tasty photo story.
99 thanks to my neighbor Nuno for the extra eggs. Check out our earlier video collaboration: "My 99 Cent Dinner with Nuno" by clicking here.