Frittata served with Salad and Tatsu's Baguette

Hello Friends and Neighbours and Guests!

I am also preparing a vegetarian option for tonight! In the past, I have made this Frittata in a cast iron skillet, cooking the egg mixture on the stove and then popping it into the oven to bake until complete. With the number of people who enjoy this dinner, I found a recipe on http://www.marthastewart.com/ that prepared this dish in a pie plate and baked in the oven from start to complete. Either way, this is a great dinner!

Tatsu's is a wonderful local bakery and you can find out more about them at http://www.tatsusbread.com/. Bon Appetit!

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 that suits your family (optional), tonight I will be using Goat's Milk Cheese

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. If using a hard cheese, stir in the cheese now. If using a soft cheese, crumble the cheese after the egg mixture is poured into the pie plate.
Pour egg mixture over vegetables and ensure even distribution of egg and veg. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.