Frittatas are good to make for weekend brunch, when you have more time to do prep. Feel free to get creative. The basics are a lot of eggs and some dairy. Other than that, let your palate guide you.
2 medium potatoes, chopped into cubes
4-6 bacon slices, chopped
1-3 stalks lettuce, chopped
10 small eggs, beaten
cheddar to taste (I recommend 1 cup), grated or cut into cubes
salt and pepper to taste
chili flakes to taste (optional)
oregano or basil to taste (optional)
Bring water to a boil in a pot and cook the chopped potatoes until they soften. Drain and set aside.
Preheat the oven to 350 deg F.
In a large cast iron skillet, saute the bacon. Add the potato and mash crudely with a spatula in the skillet. Mix the lettuce with the potatoes and bacon.
Pour the beaten eggs into the skillet and distribute the cheddar around the skillet. Sprinkle with salt, pepper, chili and oregano/basil.
Keep the frittata on the stove top until the sides are cooked, then transfer the skillet to the oven. The dish is ready when the eggs have firmed.