Frittata

Good for using up vegetables.

Saute green onions or garlic in a big frying pan. Add cooked vegetables (asparagus e.g. or chard) or fresh green (e.g. spinach).

Pour in six or seven beaten eggs. If you have the time, separate out the eggs and beat the whites for a fluffier frittata.

I’m told that the secret ingredient for the Morgan and York frittata is crumbled potato chips, left to soak up the egg mixture.

Top with parsley, sun-dried tomatoes, olives.

Cook over medium heat (6 or 7) until done; cover at the end to get the top fully set. Sprinkle grated cheese over the top near the end of cooking, it will melt from the hot frittata. If desired, put the pan under a broiler at the end to toast the cheese.