Veggie Frittata

This was the first recipe I tried out in my new German kitchen, and I was shocked at how easy it was and how well it turned out. It's important to make sure that a) your skillet is oven-safe, and b) that it actually fits in the oven. By the time I realized that mine was too big, I was already committed. All that happened was that it took longer to cook and did so unevenly (the oven didn't close all the way), and now I have a large pan with the handle partly melted.

You can use whatever vegetables you have on hand--I usually use onion, mushroom, and zucchini. It's also nice to thinly slice a tomato on the top to mark individual slices, but I haven't tried that myself yet.