The possible fillings are endless. Ham, chicken, julienned salami and prosciutto, bacon and sausage all make for a hearty dish.

Leftovers are always nice and very little will be needed, so you can easily stretch a bit of this and that to make a full meal. Add red and green peppers, onions, asparagus, peas, broccoli, mushrooms, or artichokes: in short any vegetable you like will work well.

Cheeses and dairy add a richness to the dish. Assiago, parmesan, cheddar, gruyere, brie, even ricotta and cottage cheese can be stirred in with the egg mixture or grated over the top of the frittata.

Don't forget starches! Potatoes, rice, even pasta can add taste and substance to the meal. The pasta and rice should be cooked before being added (another way to use leftovers!). The potatoes can be cooked or raw. Small diced or even shredded potatoes cook most evenly and mix most easily.

Some tasty combinations might be salmon, asparagus, and brie; chicken, spinach, and feta, or bacon, potato, and cheddar. Of course there is nothing wrong with a simple one item frittata. A mushroom frittata would be delicious.

Preheat your oven or broiler, if you will be using either - 350 degrees is a good oven setting. Use a 10 or 12 inch sauté pan. Add butter, olive oil, or a combination of the two.Spray oil could also be used. Add your chosen combination of protein, starches, and vegetables and cook until just softened and browned. This is also when you would add aromatics like garlic or shallots.

Sauté the items that need longer cooking first (raw potatoes, uncooked meats, hard vegetables),then add the more tender fast cooking foods. Delicate foods like salmon or shrimp should go into the pan just before adding the eggs.

Season your fillings to taste, then pour in your egg mixture. For a 10 inch pan, you'll need 6 to 8 eggs. A 12 inch pan can hold 10 to 12 depending on the amount of fillings. Whisk lightly, add seasonings and any cheese or dairy products and blend well. Add to the sauté pan and let cook to set.

You can move the edges in towards the center to help things set more evenly. When the bottom and side have firmed and lightly browned, Sprinkle any extra grated cheese on top and place the pan in the oven. If you prefer, proceed with the broiler or stovetop method as described above. Cook until lightly browned and set in the center.

The frittata can be served directly from the pan or slid out onto a platter. It can be eaten warm right from the oven, or allowed to come to room temperature. You can wrap the frittata well and refrigerate it for later - it is equally delicious cold.

A chilled frittata would make a nice main course for a summer picnic. Leftovers can travel nicely in the lunch box the next day.

Serve the frittata in wedges with a fruit salad for brunch or a green salad for dinner. The infamous crusty bread would be a nice accompaniment, as would a soup.

Condiments can enliven the appearance and taste of the frittata. Sour cream, salsa, barbeque sauce, tomato sauce, even chutneys can be serve as accompaniments. An apple chutney with a ham and cheese frittata would make an inspired choice.

For an elegant brunch or even as an appetizer, consider a dollop of sour cram and caviar over a salmon and red onion frittata - and pass the champagne!

As you can see, there's no limit to the possibilities. Let your imagination and taste buds help create your own favorite frittata recipes. Just to get you started, here's a favorite recipe of mine.