Frittatas can be made with nearly anything you have around or nearly nothing, as long as you have some eggs and a vegetable of some kind. Last night I saw the idea of adding stale bread to the egg mixture in Lidia’s Italy in America in her recipe for sausage, bread and pepper frittata. She also had a recipe for a frittata with onion, tomato and spoonfuls of ricotta on top. I took a bit of each from those two recipes for the bread, pepper and ricotta frittata I made last night. Her recipes call for 8 eggs but I made mine thinner, with just 6 eggs since I was only feeding two with some planned leftovers. You can see her recipe here.
You can serve these warm or at room temperature.