Hot out of the oven this morning; minutes ago, actually.
That's your basic Frittata, or Italian-style omelet, if you prefer. If you make the kinds of omelets where you have to flip them over, but have problem doing that without destroying them, then this might be for you. It's very simple.
Preheat your oven to 350-400, put your pan on medium heat on the stove, melt some butter, place your egg mixture (with or without a little water for fluffiness), with some Italian seasoning mixed in, and turn the stove to low heat while you add your (whatever) ingredients to the top. Then toss it in the oven for 10-15 minutes or until nice and puffy. Take it out and let sit for a good five minutes. It's best served warm, not hot.
For what's added to the top of the egg mixture on this one, I have very fresh and red Campari tomatoes sliced and spread throughout. Then, while the oven was pre-heating, I sliced some chicken, portabella mushroom, and garlic andouille (I know: contradiction in terms) sausage, with red onion and red and orange mini sweet peppers lightly sauteed in a bit of olive oil. Once this is added to the top of the egg mixture, I grated a good amount of fresh Parmesan cheese and sprinkled a bit more dry Italian seasoning and some dry parsley.
The cantaloupe melon is garnished with seedless red grapes that are sweet and delicious, and blueberries which I like to have around at all times.