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Add the spinach, stir well, then sprinkle the cheese and nutmeg over the dish. Flatten the filling out to cover the skillet. Continue with step 3 of the main recipe to bake the frittata.

Pea and Mint Filling

1 tablespoon unsalted butter

2 medium shallots, thinly sliced into rings

1½ cups frozen peas

1 tablespoon chopped mint leaves

½ cup sour cream (regular, low-fat, or fat-free)

Heat a 10-inch, oven-safe skillet over medium heat, then melt the butter, add the shallots, and cook until softened, stirring often, about 2 minutes. Stir in the peas and mint; cook for 15 seconds. Continue with step 3 of the main recipe to bake the frittata.

When the frittata comes out the oven, cool for a few minutes, then dot the top with sour cream before serving.

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Cheese Topping for a Frittata

Once the frittata is set, remove it from the oven and preheat the broiler. Sprinkle 2 to 3 ounces finely grated Parmigiano-Reggiano, Jarlsberg, Emmentaler, Gruyère, Gouda, Edam, or Asiago over the top of the dish. Place under the broiler, about 4 inches from the heat source, and cook until the cheese melts and browns lightly, about 2 minutes. (If your skillet has a wooden handle, wrap it in aluminum foil to protect it.)

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Baked Huevos Rancheros

Most versions of this Tex-Mex classic use either raw, overpowering salsa poured over poached eggs or a thick tomato sauce, reminiscent of pasta sauce. We prefer to poach the eggs right in the sauce. Have plenty of warm tortillas on the side. Makes 6 servings

1 tablespoon canola oil

1 medium onion, diced

2 small tomatillos, diced, or ¼ cup canned diced tomatillos

2 garlic cloves, minced

1 fresh jalapeño chile, seeded and minced

6 plum or Roma tomatoes, chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon freshly ground black pepper

6 large eggs

1 ounce Cheddar, preferably a hard, aged Cheddar, finely grated

Position the rack in the lower third of the oven and preheat the oven to 375°F.

Heat a large oven-safe skillet over medium heat, then swirl in the canola oil. Add the onion and tomatillos; cook, stirring frequently, until softened, about 3 minutes. Add the garlic and jalapeño; cook for 15 seconds.

Pour the tomatoes into the pan, stir well, and bring the mixture to a simmer. Stir in the cumin, oregano, salt, and pepper. Cook, uncovered, until the tomatoes break down and start to form a sauce, stirring occasionally, about 7 minutes.

Remove the skillet from the heat. Make six shallow indentations in the salsa, just little nests that will hold the eggs. Crack the eggs into cups or ramekins and slide the eggs from these onto the top of the cooked salsa, placing them in the indentations. Once the eggs are in the pan, gently spoon a little of the sauce (perhaps 2 teaspoons) over each egg, then sprinkle the grated cheese over them and the sauce.

Bake until the eggs are set, about 10 minutes. To serve, spoon the eggs and some of the cooked salsa onto individual plates.

Variations: Substitute 1 small green bell pepper, cored, seeded, and chopped, for the tomatillos.

Substitute 1 chile in adobo, minced; 1 poblano chile, seeded and minced; or one 3-ounce can mild chopped green chiles for the fresh jalapeño.

Cheese Fondue Egg Casserole

Here’s the ultimate take on a big-crowd, holiday-favorite breakfast. You must make it the night before so that it can set up in the refrigerator before it bakes. Makes 6 servings (see Note)

2 tablespoons unsalted butter, plus additional for greasing the baking dish

1 medium onion, finely chopped

12 ounces white button mushrooms, cleaned and thinly sliced

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

½ teaspoon ground allspice

½ teaspoon salt

½ teaspoon freshly ground black pepper

6 ounces Gruyère, finely grated

6 ounces Emmentaler or Jarlsberg, finely grated

One 12-inch loaf day-old French or Italian bread, cut into ½-inch slices

¼ cup dry white wine

8 large eggs

¾ cup milk (regular, low-fat, or