Nancy loves to make Frittatas for Breakfast. The variety is endless, really whatever is in the fridge or cupboard. The best frittatas start with sautéd vegetables, onions, garlic, Bell Peppers (generally Colored) 🫑, it’s a great way to use an lb of Spinach and then protein, (bacon or ham).
Today she decided to make the frittata in the largest pan we have that is stovetop and oven safe. 16 eggs and lots of veggies and Ham. It turned out perfect (of course) and made about 24 pieces many of which where wrapped in plastic wraps and frozen in a freezer bag for meals on the go.