The incredible, edible frittata

The amazing thing about the above photo is clearly not its award-worthy composition, lighting, or focus.

The amazing thing about the photo is that what you see contains only two eggs.

I could have scrambled up a couple eggs for dinner, sure. But scramble two eggs and you get a few spoonfuls of mush. Oh, I really enjoy a scrambled egg. But they don't go far.

But take a few eggs and throw in some spinach, onions, and red peppers, and suddenly you have an overflowing panful of frittata goodness.

And this just goes to prove that you don't have to be anybody resembling a good cook to make a good frittata. Here's what I did:

In a 12" pan, I heated some oil. I added half a yellow onion (chopped), and waited about 5 minutes for them to soften. Then I added about a half bunch of spinach, and maybe half a jar of roasted red peppers. Because I don't know anything about flavoring with spices, I added a dash of paprika, cumin, cayenne pepper, and even nutmeg. I stirred it up, covered it, and let it simmer until the spinach cooked down to nearly nothing (as spinach does). Meanwhile, I beat 4 eggs and salted them liberally. Then I added the eggs to the pan. Stirred again, and then poured it all into a little 8" frying pan, coated with Pam. Covered it and let it cook for about 12 minutes.

And I then had a 4-egg frittata sitting there, sure as the day is long. So I cut it in half, ate that half blob of fluffy egg-n-veggie goodness, and that was dinner. And since it was 2 eggs and some veggies, we're talking about 200-something calories and some fiber and vitamins.

Even the spices were OK. I overdid the cayenne a little, but I did like its effect. Probably the cumin and cayenne were most prominent, and they worked.