I love to cook eggs when we have company stay overnight for the weekend. It might be family or the kids home from college, but it is nice to send them home on Sunday after having a full breakfast. Eggs are the base for that.

I have cooked egg bakes, omelets, and scrambled eggs. I recently discovered a spinach frittata that is delicious. It is vegetarian and is very healthy for you. If you are afraid of the cholesterol content in the eggs, you can use egg beaters as a substitute. I use the eggs that are high in omega-3 fatty acids.

A frittata is an Italian version of an omelet. You mix at least one main ingredient with the eggs while they are raw before you start to cook them. I mixed in some other vegetables with the spinach and when they start to coagulate, you put them under the broiler for 1-2 minutes to finish them. It comes out baked, like a quiche.

I mixed in some mushrooms, onion, a potato and asparagus. It is a great way to eat your vegetables, and it comes out as a very hearty meal for breakfast.

Another thing that I like to mix in is canned salmon. This is a great way also to beef up the omega-3 fatty acids. Get the salmon that is packaged like a tuna can. You don’t have to mess with cleaning the bones or skin off of the salmon. If you get the wild caught sockeye salmon, it is great tasting right out of the can.

Use a skillet that you can pop into the oven. I did not have a new one that did not have a plastic handle, so I rummaged around in the basement and got my old cast iron 10” skillet out that we use for frying fish on a camping trip. It worked perfectly. You can even eat the leftover frittata at another meal if you don’t finish it up. Delicious breakfast with some warm homemade toast and jam.