Frittatas are a terrific vehicle for using up all the vegetables in your fridge at the end of the week. I mix and match with whatever I have and, with a green salad and some sliced tomatoes, serve it as a weekend lunch. Since it’s a rustic dish, I love serving it at the table directly in the pan it was cooked in, but you can always transfer it to a pretty plate.
This version uses steamed broccoli and lightly caramelized onions, which add wonderful depth and texture. Of course, you can add bacon, ham, or even sausages to make it heartier. It’s quick and easy to assemble and even easier to enjoy.
