I was served my first frittata, an Italian dish, by a Spanish woman while I was visiting a Greek island. I loved the meal so much—and it’s affordable price on a backpacker’s budget—that I ate frittata daily during my stay.

Visualize this baked egg dish as a crustless quiche or open-face omelet. When I make it today, the core ingredients remain the same each time I enjoy it. I share that basic recipe this week in my Twice as Tasty column for the Flathead Beacon, but it’s just the start to what you can put into a frittata. During my initial weeklong frittata fest, the chef layered tomatoes and basil, peppers and greens, or eggplant and summer squash over this base, always with feta mixed in. At home, I might use mushrooms, arugula, asparagus, spinach, carrots, and chard, swapping in whatever cheese seems to fit best.
Learn to make Golden Onion and Potato Frittata