How to Make a Frittata, the Omelette for Lazy People

Grab your favorite, well-seasoned cast iron pan (or oven-safe nonstick) and cook any raw meat you intend on using. Remove it from the pan with a slotted spoon and set it aside, leaving behind any tasty bacon or sausage grease that might have rendered out.

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Sauté any vegetables that need sautéing in a tablespoon of cooking fat, starting with the sturdier ones (like potatoes). Once all your vegetables and carbs are cooked to your liking, season them, add your cooked meat and let it warm a bit, then pile on at least a cup of cheese and let that cheese melt a bit. Whisk your eggs with a little salt and pepper, pour them on top of the stuff, and don’t touch anything for a bit.

Once the eggs start to set on the edges, place the whole thing in a 400-degree oven for about 10 minutes, until the eggs are set. If you wish to be extra-indulgent, top the whole thing with more cheese at the eight-minute mark and set it under the broiler until everything is browned and bubbly. Remove it from the oven, let cool a bit, then slice and serve. If you manage to not consume the whole thing in one sitting, your frittata will keep about five days when stored in an airtight container in the fridge.