According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.” I experimented with this frittata combination – eggs with spinach, onions, garlic, Parmesan, goat cheese and sun-dried tomatoes, and we all agreed here that the experiment was a success.

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