Cheddar, Pancetta and Spinach:
Add 1/2 cup shredded cheddar cheese, 1/3 cup sautéed chopped pancetta (3 slices) 1/3 cup sautéed diced yellow bell pepper (1/2 pepper), 1/2 cup wilted chopped spinach and 1 cup cooked spaghetti to the egg mixture. Serve frittata with marinara sauce on the side
Salami, Potato and Pesto:
Add 1/2 cup slivered Genoa salami, cut into matchsticks, 1 1/2 cups cubed cooked potato, (1 large russet, Idaho or Yukon Gold), 1/2 cup halved cherry tomatoes, and 1/2 cup grated Provolone to the egg mixture. Serve frittata with homemade pesto or store bought pesto drizzled over wedges (thin pesto with olive oil to make it pourable)
Peas, Ham and Provolone:
Add 1/2 cup blanched peas, 1/2 cup cubed ham, 1 Tbsp. chopped flat leaf parsley, 1 cup cooked 1 inch tubetti pasta, and 1/2 cup grated Provolone cheese to the egg mixture.
Pic and recipe courtesy of Gale Gand