A frittata is an Itallian omelet – flat, round, the eggs set but moist, often with other ingredients; turkey, leftover green bean casserole, stuffing, sliced potatoes, etc.
- Whisk together eggs and milk. Preheat broiler.
- Heat oil in a 12 inch ovenproof nonstick skillet (no plastic handles - this will be going under the broiler!) over moderate heat until hot, but not smoking. Pour egg mixture into the skillet and add your leftovers on top of the egg mixture.
- Then cook, lifting up cooked egg around the edges using a spatula to let raw egg flow underneath, until frittata is set on the bottom and egg is almost set, but moist on top, 3 to 5 minutes. Remove from heat, sprinkle with the cheese.
- Broil Frittata about 6 inches from heat until set, slightly puffed, and golden in patches, about 1 to 1 ½ minutes.