Eggs. They really are incredible aren’t they. They have so many uses in cooking, and they are of course a food itself. There is a lot of lore behind them, including that of the old fashioned chefs toque…which is said to have 100 pleats in it representing the 100 ways a chef knows how to cook eggs. Well, being a professional cook myself, I don’t know if this is true or not but there certainly are a lot of ways in which one can cook this incredible food. The repertoire of baking them alone is extensive. The most common being quiche, shirred, strata, tortilla espagnola, and of course the frittata (just to name a few). But frittata is the recipe I am focusing on for this post. I made this for my son and I this morning. It is so easy but also really delicious. As with many (most) of the recipes I post on this blog, this is just a suggestion–a guide, if you will–you can really use whatever ingredients you like (within reason) so long as you follow the basic formula.