Frittata

1. General notes: * A touch of milk helps make the texture of the frittata a bit more custardy. Not the end of the world if you don't have it. Cream also works. * Tip: If your frittata is stuck, leave for about 5 minutes and it will sweat off. But generally, it's better to ensure your cast iron skillet is well seasoned - or use a non stick pan! * Can also cook under the broiler/grill for about 5 minutes. I prefer the oven for a slightly more even cook (broiler cooks top faster) * NO OVEN? No problem! Cook on medium low on the stove with a lid on for about 6 minutes until sides are well set. Slide onto a plate, then place the skillet upside down over the plate. Then flip the plate and skillet and return to the stove. Slide onto plate when cooked! I make frittatas when I go camping for my friends and this is how I do it on a portable stove or even over fire.

2. Storage -Leftovers keep for up to 5 days in the fridge. I simply reheat in the microwave.

3. Nutrition per serving.

Nutrition Facts Frittata Amount Per Serving Calories 285 Calories from Fat 207 % Daily Value* Fat 23g35%Saturated Fat 9g56%Cholesterol 244mg81%Sodium 562mg24%Potassium 157mg4%Carbohydrates 1g0%Protein 15g30% Vitamin A 505IU10%Vitamin C 0.2mg0%Calcium 133mg13%Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.