Eggs are your base, and from there the options are endless!
I often vary the dairy part between what needs using up - sometimes its cream, or crème fraiche, and sometimes its cream cheese. This one however was slightly different, I used cream cheese but this time a Basil and Sundried tomato flavoured one recently launched from Philiadelphia, which worked very well and gave the Frittata a new twist.
So once your eggs and dairy bit are in the bowl, from there you could use some cooked meat, I.e. strips of ham or salami, tinned fish including tuna and salmon or even cooked vegetables such as courgette, slices of potato and mushrooms, and even tinned vegetables such as sweetcorn work really well here too. Cheese wise, I like to add a handful of grated cheddar, along with any other odd bits of cheese - parmesan, red leicester, mozzarella etc all work very well. I used fresh basil roughly chopped into the mixture but parsley is also a good addition.
You can serve it either hot as a light dinner with a nice crisp green salad, or let it cool down, then cut into strips and serve as part of a buffet or picnic. Is also delicious in a lunchbox as travels well.
Many thanks to Jo at Golin Harris for the Philadelphia samples :)