This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg, you don’t need to fry this frittata at all, but it helps to have a heavy ceramic or cast-iron dish, which retains the heat well. And the eggs should be at room temperature, not cold from the fridge.
When people post their steak photos, or whatever meat 'o the day, all I see is death. :-( I don't know how people separate it in their minds and enjoy eating death. Why is it so easy for most people and not others like myself? Sometimes I wish I was like