Making a frittata or a crustless quiche is an easy way to feed a crowd while also using up the odds and ends of veggies in your crisper drawer.
In my mind, a recipe is just a guideline. It's a simple recommendation of what someone thought was a great dish, but you should always feel free to make a dish your own. Therefore, I love any recipe that lends itself really well to using what you have or what you love, even for people who aren't confident in putting flavors together. Frittata is definitely one of those dishes. You can use whatever veggies you like or whatever happens to be in your refrigerator. No need to make a special long grocery shopping list. You just need some veggies and some eggs, and maybe some herbs if you have them handy.
Another thing I love about this dish is that you can easily scale it up or down, depending on how many people you are trying to feed. I use an 8-inch cast iron pan and 8 eggs to make 4 servings, but I can easily do 12 eggs in that same pan and just cut the pieces smaller for 6 servings (the frittata will just be thicker and will require a little more cooking time). Or, I can pull out my big 12-inch pan and 16 eggs to make 8 servings.
Another great thing about a frittata is that it makes a wonderful make-ahead breakfast to help you eat healthy breakfasts all week long. Make it up on the weekend, or whenever you have extra time to spend in the kitchen and then you can slice it up and have it ready for your busy mornings. Now you have a high-protein breakfast full of veggies to start your day. I love including veggies in my breakfast, so I'm well on my way to meeting my daily veggie goal before my day is fully underway.