Frittata is a fancy word for omelet really, or par-scrambled eggs (which is what I sell it to the children as). I make mine with garlic, salt, pepper, parmesan and lots of free-range eggs, and then throw in some pre-roasted or sauteed vegetables. The trick is to stop cooking it when it is just set but still creamy so that it doesn’t go spongy and dried-out. I then sprinkle extra parmesan on top and place it in a hot oven for a minute so the cheese can melt.
I could eat salad every day, but sometimes a change is good. I went for a slightly greek theme with my broccoli, and took advantage of the children’s antipathy towards eggplant by sprinkling chili all over it.