Frittata

Preheat your oven's broiler to high. Position a rack about 6 inches from the heating element.

Beat 8 eggs in a large bowl with 1/4 cup of whole milk or cream, 1/2 teaspoon salt, and a few grinds of pepper. Do not over-beat — just until combined.

Heat a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add 2 tablespoons of olive oil or butter.

Sauté your mix-ins: diced vegetables (onions, peppers, zucchini), cooked proteins (sausage, bacon, ham), or whatever needs to be used up. Cook until tender, about 3–5 minutes. Season the fillings now — under-seasoned fillings make a bland frittata.

Distribute the fillings evenly across the pan. Pour the egg mixture over the top. Scatter cheese on top if using (feta, goat cheese, gruyère, or parmesan all work beautifully).

Cook on the stovetop without stirring for 4–5 minutes, until the edges are set and the bottom is golden. The center will still be liquid — that's correct.

Transfer the skillet to the oven, directly under the broiler. Broil for 2–4 minutes, watching carefully, until the top is puffed and golden brown with a few charred spots.

Remove from oven (the handle is extremely hot — use a towel and leave the towel on the handle as a reminder). Let it rest for 2 minutes, then slide onto a cutting board. Cut into wedges.