A frittata is a meal suitable for any time of day. Served alone for breakfast or with a side salad for lunch or dinner, it’s a step up from scrambled eggs and less fussy than an omelet.
Frittatas are generally shoved under the broiler for quick cooking and therein lies the only problem with a frittata. Too often, the eggs are dry and bland. But if you give a frittata a little more time, letting it bake slowly in low heat, the eggs are soft and custardy, but still firm enough to slice. It’s a welcome improvement.