Frittata, the Perfect Dish
I am not a cook, and rarely write about food. My latest novel is going to have food as a theme, though, so I am going to throw something in here about a very easy dish for summer or anytime, the frittata. Basically, a frittata is a glorified omelet, but it's easier to make. You can throw anything you want into it, let it cook 5-10 minutes in a skillet, and there it is, to be eaten with a salad, soup, vegetables, or alone. Start with a potato. Dice it up and fry it in olive oil in a pan that is at least 10 inches side and preferably nonstick. Thrown in some onions, peppers, jalapenos, olives, etc. to saute with the potatoes. When the potatoes, which should be small, are cooked enough that they are edible (soft), beat about 8 eggs very well and pour on top of what's in the pan. You can throw in chopped chicken, shrimp, sausage, bacon, or ham (I wouldn't suggest beef). Then top with whatever kind of cheese you like, feta, mozarella, colby. The cheese should be grat