Lazy dinner, option 2 is my favorite kind of lazy dinner. The kind where you take stuff that you need to use up, throw it in a pan with some eggs and walk away from the table like you meant for it to turn out that well.
A frittata is like a quiche without the crust, or an omelet without the flip. When making a frittata, the only thing you need to worry about is your favorite mix-in combination. Leek and mushroom? Broccoli, ham and cheddar? Peppers and spinach?
This time around I did potato and prosciutto, a la Giada.
A good rule of thumb for your frittata base is to whisk 6 eggs, 1/4 C milk (2% or fattier), plenty of salt and pepper, and basil. Stir in 2 C worth of mix ins and fry that baby up.
Preheat the broiler. Coat the bottom of an oven-safe skillet with olive oil and heat it up. Add your mix ins first if you need to cook them (in this case, the onion and potato). Cook over medium-low heat till done, then add egg mixture. Let cook on stovetop for 3-4 minutes, until eggs are almost set. Finish in the broiler for another 4 minutes. Sprinkle with lots of cheese and more basil, salt and pepper.