Flat omelets and their Italian counterparts, frittatas, are made with vegetables, meats, or other savory ingredients mixed into the eggs. You may use any of the Fillings for Omelets, except perhaps, sliced avocado, allowing about 1 cup of filling to 3 eggs. Frittatas are served hot or at room temperature cut into wedges. To avoid sticking, use a well-seasoned 10- to 12-inch cast-iron skillet or nonstick ovenproof skillet.

Have ready:

Beat with a fork until blended:

Stir in the filling. If the filling has not been seasoned, add:

Heat in a 10-inch skillet over medium heat:

Swirl the oil around to coat the skillet well. Pour in the egg mixture. With one hand, agitate the skillet forward and backward, keeping the egg mass sliding as a whole over the skillet bottom. At the same time, “scramble” the eggs by swirling in a circular motion with a spatula until the bottom of the frittata is set and the top is still creamy. To finish cooking the top, place the frittata under a hot broiler until the top is firm. A traditional frittata is not browned, but we don’t mind a slightly bronzed omelet. Transfer to a warm platter, cut into wedges, and serve.