I love frittatas for brunch. They're filling, but still healthy, and they are quick and easy to make! I developed this recipe after trying several frittata recipes from a variety of chefs. I never really quite liked any one recipe, so I decided to develop my own. While you can vary up the meat and/or veggie, I prefer chicken sausage and broccolini—but don't be afraid to mix it up, as the recipe can accommodate different ingredients.
I hope you have a cast iron frying pan, because that is the best method I have found for making perfect frittata—it comes out perfectly fluffy and browned on top every time.