Frittatas freeze well, either whole, or in slices. Slices are nice to have on hand for early (and hungry) risers or for when you aren't planning a sit-down meal. Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving.

I am a veteran of many many years of tailgate meals...we are at least 1 1/2 hours from tail gate site....and "back in the day" the Iowa Hawks often started a game at 11:)0 for the TV crowd. One game was always designated as "The quiche game"....and I made at least 4 quiche... I made and par baked the crusts the night before....shredded the cheese, cooked and crumbled the bacon, chopped the scallions and sauteed the mushrooms. Then in the AM....as I staggered around waiting for the coffee to drip and the oven to heat, I mixed in the blender, eggs and milk and cream and seasonings. dumped the veggies, cheese and bacon into the pie crust, filled it with seasoned milk, cream and eggs and into the oven for 40 minutes while I showered and drank coffee and DH loaded the car with blankets, wine, bloody marys etc. When the quiche were done I put them directly from the oven into a cooler lined with many layers of newspapers and a terry towel, covered the pie with another overturned pie plate, a towel and more newspaper. I could stack 2 pies to a cooler ( or a Hotter...but how do it know>>:-) Fritattas can be made in a similar manner....bake and refrigerate the night before, re heat and pack into a cooler. Also sausage gravy works too....make the night before....re-heat and put into a thermos....bake biscuits and re heat over the grill in foil. Also make a fritatta and a big pan of sticky buns....and you will be a princess in everyone's eyes.

I didn't see this one posted - and it is absolutely the best breakfast potato casserole ever. Save those eggs for another dish LOL! Actually, I usually serve this with Benedict or quiche which makes it easy. HASH BROWN BRUNCH CASSEROLE 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted 3 cups (packed) grated sharp cheddar cheese (about 12 ounces) 1 cup sour cream 1 cup finely chopped onion 1 6-ounce can french fried onions Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes. Serves 12. Bon Appétit November 1995 Idelle Levey

I make this one with ham but you can use cooked sausage in it and it is very good: This is the one I really like-it is from a special friend in CA: Brunch Casserole 12 slices white bread 3c ham chunks 3c shredded cheese Grease the bottom of a 9x13" pan. Lay 6 slices of bread in pan; top with cheese and ham and cover with remaining bread. Beat together 6 eggs, 2 1/2c milk, S&P taste and dash of dry mustard. Pour over all. Cover with foil and refrigerate overnight. Bake at 350� for 50-60 minutes. Optional: May add 2 c chopped broccoli and/or 1c sauteed mushrooms.