What are you favorite combos for frittatas? Anything way-out or 'just' exceptionally delicious in your opinion?
Lately I seem to like zucchini sliced and browned with onions and some chopped peppers for color. I brown them in a mix of olive oil and butter in a cast iron pan over medium heat then I add a mix of about 4 eggs and 8 egg whites w/salt, pepper and chives. I cook it until it sets a little then I add chopped cheese -- cheddar seems to be what I have on hand most often. When it's nearly cooked but still moist on top, I run it under the broiler until it's brown and puffy.
What are your frittata tricks and combos...I'm always looking for new ones.