Frittatas are great because they are easy, versatile, and can be cheap. They can be served hot, cold, or at room temperature. You can put into it whatever you happen to have in your kitchen. I made this one early in the day before it got too hot, and then served it cold with a salad for dinner. Makes a really nice, light summer dinner. I will list the items that I had in my frittata for this day, but know that you can use any vegetable, cheese, or meat you want, or not!

5 eggs, beaten
1/4 cup parmesan cheese, grated
1 small onion
1 zucchini    
1 yellow squash
1/4 cup ham, cubed
1 small tomato, chopped
1 tablespoon olive oil
salt and pepper

Preheat oven to 400 degrees. Heat the olive oil in a large oven-safe skillet. Saute the chopped onion, zucchini, and squash on medium low heat until tender, about 15 minutes or so. Add the ham and tomato and stir around for about a minute. Meanwhile beat the eggs and stir in the salt, pepper, and cheese. Pour the egg mixture into the skillet and let set up for a couple of minutes. When the eggs start to set up a little, go around the edge all around the pan and pull the egg into the center, letting the liquidy egg run to the edge. Do this a couple of times around the pan until it is almost set and then put into the oven for about 10 minutes. Enjoy!