Frittata served with Salad and Tatsu's Baguette

If you're making this dinner at home, use whatever is in your fridge like broccoli and cheddar, mushrooms, spinach. You can also include ingredients in your pantry like sun-dried tomatoes, sunflower seeds, olives. Let your imagination run wild and have fun with it . . . after all, it's dinner time!

Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese taht suits your family (optional)

Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheese.
Pour egg mixture over vegetables and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.