Wow, this WAS simple, and it was really good! We all liked this (well, except my 6 year old). You can use this basic recipe and change up the veggies, if you want.
Simple Leek Frittata
(Cooking Light, Oct. 2016)
1/4 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 large leek, trimmed, rinsed well, and thinly sliced
1 large garlic clove, minced
Preheat oven to 350°F.
Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook until tender and lightly browned, about 3 minutes. Add garlic; cook 30 seconds. Add egg mixture; stir gently to distribute leek evenly. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes.
Uncover skillet, and bake at 350°F until center is set, 10 to 12 minutes. Loosen frittata from skillet, and slide onto a cutting board. Cut into 8 wedges.