By Rachel Tucker

Do weeknights have you strapped for time and scrambling for dinner ideas? Before you reach for a takeout menu or the freezer door, consider this alternative for an easy weeknight meal—the frittata.

Much like its fancy counterpart, the quiche, the frittata is an egg casserole filled with fresh herbs, vegetables and cheese that’s briefly cooked on the stove and finished in the oven—no crust required.

Start by grabbing a few of your favorite ingredients. Sturdy vegetables like mushrooms, potatoes, eggplant and peppers work well along with flavorful greens like spinach and arugula. Naturally, no frittata is complete without a sprinkling of cheese, so opt for full-bodied cheeses like sharp white cheddar or Parmesan before finishing with plenty of fresh herbs for beautiful color and flavor. There’s no real science to it and no wrong answers—only delicious possibilities.

Frittata with red pepper, scallions, mushrooms and white cheddar:
Serves 4

2 tablespoons olive oil
2 scallions, thinly sliced
1 clove of garlic, minced
1 small red bell pepper, chopped
1 (six-ounce) container of button mushrooms
6 cherry tomatoes, halved
Salt and pepper, to taste
6 eggs
1 tablespoon flat leaf parsley, chopped
1 tablespoon chives, sliced
¼ cup sharp white cheddar, grated

Preheat the oven to 350 degrees. In an 8-inch oven-safe skillet, warm two tablespoons of olive oil over medium-high heat. When hot, add the scallions, garlic, red bell pepper and mushrooms. Season with salt and pepper and cook until the vegetables begin to soften, about 5-10 minutes. Adjust the heat to low, add the tomatoes, sprinkle with salt and pepper and cook 2-3 minutes more until the pan is almost dry. While the tomatoes cook, beat the eggs and season with salt and pepper. Stir in the chives and parsley.

Pour the eggs into the skillet, using a wooden spoon to evenly distribute the vegetables. Add more herbs if desired and sprinkle with cheese. Cook undisturbed for 5-10 minutes until the eggs are barely set. Transfer the skillet to the oven and cook for an additional 15-20 minutes until the frittata is set and firm to the touch. For a lightly browned top, turn the broiler on low the last 5 minutes of the cooking process. Allow the frittata to briefly cool, slice, and enjoy!