Frittatas are great because you can really put anything in them you like as long as you use eggs as the base!  they are kind of a cross between an omelet and a quiche.  i make them all the time.  this time, i stuffed it to the brim with leeks, peppers, sun-dried tomatoes, and feta cheese. 

2 tbsp olive oil
2-3 small or one large
leek, white part only, cut in half lengthwise and thoroughly rinsed, then sliced up
2 bell peppers, i used red and yellow, small dice
4 whole eggs + 1/2 cup egg whites (or 6 whole eggs)
1 tbsp water or milk
1/4 cup sun-dried tomato slices
2oz crumbled feta cheese
salt and pepper

heat cast-iron skillet up over medium heat.  add oil, leeks, and peppers and cook, stirring occasionally, for 5-6 minutes.  while that is cooking, combine eggs and water in large bowl and whisk.  add feta and tomatoes to eggs and mix lightly, then pour this mixture over veggies in the skillet.  turn down heat to low.  cover and allow this to cook and "set" a bit for 5 or so minutes.  once it looks like it is almost set...eggs are almost cooked through, but still a bit jiggly in the the skillet under the broiler to brown the top of the frittata.  this should only take 2-3 minutes if the broiler is pre-set. 

the bottom of the frittata will be brown and a little crispy.  the middle should be light and fluffy! 

had a fun time camping this past weekend.  didn't see any bears!  may go again this coming weekend.  

have a busy day at work, so better start getting ready!  have a great day!