Frittata

I used to be biased against frittatas, based on years of bad diner renditions that resembled stiff, overcooked omelets. Done right, a frittata is fluffy, flavorful, and incredibly easy to make for a quick brunch. Unlike most egg dishes, a frittata is traditionally served at room temperature; you can cook it in advance, toss together a simple salad, and have a lovely low-key meal. The only trick is to use a well-seasoned (preferably cast-iron) frying pan so the eggs won’t stick to the bottom