We’d eat this frittata for any meal, with just about anything in it

I am a huge proponent of eating eggs morning, noon and night. But even an omelet can feel like too much of an ordeal, especially when there are multiple mouths to feed.

That’s why I love afr itt at a—a large dish of baked eggs. It’s the ideal one-pan meal, easy enough to put together after work and classy enough to serve a crowd at Sunday brunch. Eat it warm, at room temperature or cold, next to a salad or piled inside a fluffy biscuit. Anything goes.

That’s not only true of how you eat it, but what you make it with.

I started with a Tyler Florence recipe I printed out years ago (so old I don’t think it’s even online anymore), but started tinkering with it until I came up with a combination that I liked. Onions are a must — for me, anyway — but I discarded the suggested potatoes in favor of mushrooms, as my husband and I always, always burned our tongues on the steaming spuds as soon as the frittata came out of the oven. I never had the suggested Gruyere on hand, while pepper Jack — great for its spicy kick and colorful flecks of pepper — has a permanent place in my refrigerator. Or sometimes I just toss in whatever surplus veggies (I endorse bell peppers and Swiss chard) or cheese bits need to be used up.

I encourage you to think of this recipe as a starting point, too. Really, the only mandatory ingredients are the eggs and milk.

I prefer how easily the frittata comes out of a non- stick skillet, but it can also be made in a 12-inch castiron skillet.

It’s the ideal one-pan meal, easy enough to put together after work and classy enough to serve a crowd at Sunday brunch. Eat it warm, at room temperature or cold, next to a salad or piled inside a fluffy biscuit. Anything goes.