I love frittatas - I think of them as quiche w/o crust and since I'm trying to lowcarb it these days, we have this for a light supper and then I reheat it for breakfast or lunch the next day. If I have leftover hamsteak or baked ham, I cut up some of the ham and add it to the egg mixture. It's a use-whatever-you-have frittata.
1 cup milk
Pinch of salt and pepper
Pinch of garlic powder
1 T minced green bell pepper
1 T minced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup or more grated parmesan cheese
Chopped shallots or mild onion - optional
In a large bowl, whisk the eggs, milk and seasonings. Add veggies, cheeses and shallots if using. You can add some diced ham, crumbled crispy bacon, or cooked sausage. Pour into buttered 10" casserole dish & bake, uncovered, at 350 degrees for 40-45 minutes.
I sometimes add seeded slices of tomato and extra parmesan on top of the frittata just before placing in the oven.