The Big Frittata

I have recently discovered the joy of cooking a Frittata! It's easier than an omelette and it's great for breakfast or dinner.
Here is a generic recipe for it--it could be easily changed adding or omitting any ingredients that you prefer.

Ingredients:
2 TBS olive oil
Filling ingredients (I use mushrooms, onion, bell pepper or anything I have on hand)
Salt & Pepper
1 medium garlic clove, minced
8 large eggs*
grated cheese optional (Parmesan, or cheddar or whatever you prefer--eyeball it for the amt)

Directions:
1. Preheat your oven to 400 degrees
2. Saute your filling ingredients in an ovenproof nonstick skillet (i.e. cast iron). Saute over med-high heat, season them w/s&p, etc. add garlic and cook to blend flavors.
3. Meanwhile, in another bowl, lightly beat the eggs, optional cheese & herbs of your choice, etc.
4. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Enjoy!

* You could make an even bigger Frittata using 12 large eggs...(I don't add milk or anything else to my eggs--other than the cheese).