I've been trying to squeeze in a few last summer hurrahs, and one quick trip I'm thinking of involves a small cabin and a tiny little kitchen and absolutely no internet. I reserved it specifically because of the tiny little kitchen and have started thinking about what may make for good meals while I'm there. Oatmeal is a clear choice for breakfast, but thinking through lunch and dinner with very simple ingredients that can travel well became a challenge. Until I remembered frittata.
There are very few foods I could get behind eating any time of day. But frittata happens to be one of them — it's easy to throw together if you've got eggs, a bit of cheese and a few vegetables or leftover meat on hand; it's good warm, room temperature or cold; and it's even better the next day. Triple win.
Frittata also takes very little thought and is relatively tough to truly mess up. Essentially a baked omelette, I love cooking mine in a large cast-iron skillet and having slices throughout the week for breakfast, on toast, or as the filling for a sandwich. It makes the crunch to fit in as many late summer hurrahs much more bearable. And delicious.