12 eggs
1/2 cup cream or whole milk
1 cup cheese of your choice (I’m a fan of cheddar)
3 cups of your choice of veggies or any filling (I like mushrooms, onions, bell peppers and bacon)
Tablespoon of olive oil
Garnish with basil or cilantro
Salt & Pepper
Italian herbs or herbs Provence

1. Preheat the oven to 425 degrees.
2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
3. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. If using bacon or pancetta fry those up first, then set aside. Wipe out your pan and add more olive oil. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
4. Set your veggies to cool for a few moments. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies and your meat protein into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
5. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs. Cut into squares and place inside your croissants.
   
   

   Ella would also mix up an easy fruit salad for the Brunch Book Club…