Frittata

Yes. Cool the frittata completely, cover with plastic wrap, and refrigerate for up to 3 days. Reheat slices in a 350°F oven for 8-10 minutes until warm, or eat cold straight from the fridge—it's excellent either way.

Anything goes: bell peppers, zucchini, mushrooms, spinach, onions, tomatoes, and broccoli are all excellent. Pre-cook harder vegetables (like carrots or potatoes) slightly before adding; leafy greens can go in raw. Avoid watery vegetables like raw tomatoes in large quantities, as they'll weep into the eggs.

Overcooking. The center should still jiggle slightly when it comes out of the broiler; it continues cooking as it cools. If it looks fully set and firm, you've overshot and it will be dry. Start checking at 3 minutes.

Yes. Cover the skillet with a lid or aluminum foil and cook over medium-low heat for 8-12 minutes until the center is set; this takes longer and is harder to judge. The broiler method is faster and more reliable, giving you a nice golden top.

A simple green salad dressed with vinaigrette, fresh bread, and fresh fruit. It's equally good for breakfast, lunch, or dinner.

Yes. Cool completely, cut into individual portions, wrap each wedge tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven for 10-12 minutes.