Why not the frittata? We scramble, poach and fry eggs, or fold them into omelets, but typically avoid the frittata, a common Italian supper. Perhaps this is because the frittata is often overcooked and dry? Or, even worse, it is considered a recipe rather than a starting point for a hundred different recipes. Sauté almost anything in a skillet, add eggs, and in just a few minutes, you have supper.

Sarit Packer and Itamar Srulovich of London’s Honey & Co. are all in with eggs for dinner. As they often say, “Why stop at breakfast or brunch? Most of our home meals revolve around eggs whatever the time of day. They always deliver, come together with ease, and never, ever disappoint.” Their particular skill, however, is combining flavors and textures. How about a frittata made with butternut squash, goat cheese, spinach and sage? That is serious enough to hold its own way beyond breakfast.

Packer and Srulovich typically cook their frittatas in the oven, which means you don’t need to flip it in the pan, a step that we were keen to avoid. Cook your flavorings in a non-stick skillet (we prefer a well-seasoned carbon steel pan), add the beaten, well-seasoned eggs—and transfer to a moderate oven to set gently in moderate heat.

The first frittata on offer here features high-summer vegetables. Zucchini is best browned hard to concentrate its flavor and evaporate excess moisture. Cherry tomatoes are cooked with the zucchini to intensify their flavor. A little garlic and a handful of fresh mint and dill tie it all together; feta adds creaminess.

Or try a riff on migas, the Tex-Mex tumble of scrambled eggs, softened tortilla chips and cheese. We char corn with red pepper in the skillet before adding tortillas to soften and a handful of piquant sharp cheddar and cilantro along with the eggs.

Or, might we suggest, just make it up as you go along. We always say “Follow The Recipe!” but in this case we will make an exception.

Matthew Card

Matthew Card is Milk Street’s Creative Director for Recipes and Products, resident coffee geek, knife collector and equipment junkie. He has 25-plus years of professional cooking, recipe development, food writing and teaching under his belt. When he’s not in the Milk Street kitchen or on the road hunting for new recipes and ideas, Matthew lives with his family in Canberra, Australia, where he does his best to dodge kangaroos on his mountain bike and is learning to love Vegemite.