The point of the frittata is to use what you have, and the possibilities are limitless. Diana Shaw, in her book, Sweet Basil, Garlic, Tomatoes, and Chives, has recipes for frittatas made of leftover pasta, old bread, and a variety of vegetables. Use what’s in season, what’s in the bottom of your crisper, what you can’t get enough of. I like a frittata seasoned simply; salt and pepper are almost always enough.

Steps

1. Heat oven to 350 degrees.
2. Heat, over medium heat, a wide pan that can go from stovetop to oven (cast iron or stainless steel preferred). Pour a little butter or olive oil into the pan; add sliced onions. Sauté until translucent.
3. Add potato slices and greens; sauté, stirring often, until just cooked through.
4. Mix eggs and crème fraîche and salt and pepper to taste; pour over vegetables.
5. Sprinkle in cheese and cook for a few minutes, until eggs on top of frittata are just losing their liquid nature. Slide frittata into oven and cook until barely browned.
6. Remove from oven; cut into pie-shaped wedges; serve.