Frittatta

Ingredients

1 onion, diced
1 potato, diced
1 capsicum, diced
1 cup shredded chicken

Seasoning Ingredients:
1-3 teaspoons spices like  paprika, cumin, chili powder, pepper
1-2 cloves garlic, minced
A small piece of ginger sliced.
1/2 - 1 teaspoon salt

Frittata Ingredients:
1/2 - 1 cup shredded cheese
4-5 large eggs, enough to cover the ingredients

1. Saute the Frittata Ingredients: If the chicken is raw, cook that first and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like capsicum. Add any meat or tofu and cook just enough to warm through.

2. Season the Vegetables: Since the vegetables will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with a half teaspoon of salt( paprika, cumin, chilly powder, pepper, ginger and garlic) Let this cook for a minute. It should taste strong, but still good. Add more spices or salt if needed.

3. Add the Cheese: Spread the vegetables into an even layer on the bottom of the pan. Sprinkle the cheese on top and let it just start to melt.

4. Add the Eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

5. Bake the Frittata: Put the entire pan in the oven and bake for 8 to 10 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five  minutes. Now it is ready to serve.
For a crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
You can use more eggs if you need a thicker crust.