Anything Goes Frittata

6 eggs, beaten (may use 8-10 eggs for more servings or planned leftovers)
1 tbs butter
1 tbs olive oil
2 cups diced potatoes
1/2 cup diced onion
2 cloves garlic, minced (optional)
up to 1-1/2 cups cooked vegetables, diced or chopped (this is where the leftovers come in)
1/2 cup or more shredded cheese, your choice
1/2 tsp kosher salt
1/4 tsp black pepper

Melt butter and add oil in a large heavy ovenproof skillet. I use a cast iron skillet. Toss in potatoes and onion and stir occasionally as they cook over medium heat. Stir in garlic. Prepare other vegetables, if using -- they should be in bite-sized pieces. Add when the potatoes are almost done and stir to heat. Add salt and pepper to beaten eggs in separate bowl.

Sprinkle cheese over top and pour eggs over everything, still cooking over medium heat. Stir through once to blend then let cook as is. Cook over medium heat till eggs begin to look set along edges, at least a couple of minutes. Then place skillet in oven and let bake at preheated 350F. for 15-20 minutes. The more eggs used the longer it will take. You may sprinkle with additional cheese anytime during the baking process if desired.

The frittata can be eaten warm or at room temperature. It's good for lunch the next day, too, and will freeze well. It's a very forgiving recipe -- use the vegetables you like and toss the others. Use what you have on hand fresh or use up cooked leftovers. Add that last bit of cooked ham or crumble those two strips of bacon or even a few bits of chopped steamed spiced shrimp or crab.