Instructions: The frittata is browned in the skillet under the broiler. Select a skillet with a bake-proof handle. Vegetables should be thawed or warmed to room temperature. Create "leftovers" quickly in the microwave.

1. Adjust broiler rack to about six inches below heat. Preheat broil to 500F. Measure the eggs; add salt, pepper, hot sauce and cheese. Set aside.

2.Spray a nonstick skillet. Warm the pan over medium (medium high) heat. Add the oil and rotate to coat. Add the onion and saute until soft (2 to 3 minutes). Add the potatoes and cook until heated thoroughly, stirring (turning) often. Add the peas and pimientos. Reduce temperature to medium. Spread the vegetables evenly over bottom of skillet. Sprinkle chopped herb on top.

3. Stir the egg mixture and add it to the skillet, tilting the pan back and forth to distribute the eggs evenly. Do not stir. Cook only until eggs at bottom of skillet have set. Transfer skillet to preheat broiler. Broil until frittata is firm and surface is lightly browned. Remove from broiler.

4. Cut pie shaped wedges. Lift wedges from skillet carefully onto heated plates. Serve at once. Offer additional cheese, a sesame-herb-salt blend, and hot sauce at the table.

Variation: We have used OBrien (frozen hash browns) in a pinch; thaw first and dry with paper toweling.

NOTES : This is the first frittata recipe we tried. Its the one we think of first. So easy to vary. Instead of salt use a combination of garlic salt and a flaked vegetable salt substitute. Instead of potatoes, use cooked pumpkin or sweet potatoes. The possibilities are too numerous. For brunch or dinner: serves 2 to 4; add fruit and/or a salad.

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