Fromelets

I love frittatas and omelets and pizzas. Frittatas take longer to cook because they are usually thick, omelets are quite fussy to cook and flip, and pizzas need flour which I don't eat much of. So, I've developed the fromelet. Easy for supper with leftovers, as long as you have eggs you can make it with little bits of stuff from the fridge.

Lightly beat some eggs with a small glug of buttermilk, or milk, or water, or nothing. Set aside. In a cast iron frypan cook in oil anything that needs longer cooking like onions, mushrooms, or garlic and when almost cooked pour egg mixture over top. Sprinkle on salsa, or hot sauce, or just salt and pepper. Cover with a lid to cook for a little while. When almost set, add ingredients like thinly sliced zucchini or tomato, or steamed asparagus, really anything, even leftover beans or lentils, or shredded spinach. Sprinkle some cheese or green onions on top.

Place in oven under broiler until completely cooked and slightly browned. You might sprinkle some parsley or cilantro on top if you have it.
It's also great to use pepperoni and mozzarella cheese on top to make a pizza fromelet.

Here is our last night's supper fromelet.