The Europeans really know how to do eggs for dinner. Always keep a dozen eggs on hand, because when you have nothing else, you can always make a frittata with frozen veggies and have a satisfying meal.

Frittata Ingredients
4-8 eggs
Extra virgin olive oil
Any cheese (optional)
Any vegetables, raw, frozen or cooked leftovers like grilled or roasted  (optional)
Small amount of pancetta and bacon, chopped up (optional)
Salt and pepper

Instructions
Turn on broiler
Heat a non-stick or cast iron pan
Break eggs into a bowl, beat until mixed
If vegetables are uncooked, sauté in the pan with seasoning
Remove from pan onto a plate
Wipe pan and add bacon or pancetta and cook until fat is rendered
Wipe out most of fat but leave some
Add more olive oil to pan
Add beaten eggs
Season with salt and pepper
Wait for sides to sizzle and begin to set
Add vegetables on top of eggs
Let set a little more
Add shredded, slices or soft cheese
Place whole pan under broiler until eggs are cook up firm
Eggs will puff up and begin to brown on top
Remove from oven and the eggs will deflate slightly
Slice into wedges right in the pan

Advanced tip 1: Make it a Spanish tortilla by cooking potatoes in lots of olive oil before adding eggs to pan. Then turn the whole thing upside down on a plate to serve.

Advanced tip 2: Make it an omelette by cooking it much more quickly on the stove and folding it over to set the egg. No oven time needed for an omelette.