How to make a frittata? Take a piece sleepy husband on Sunday morning around 9 o’clock, put a large onion, 5-6 mushrooms, a fresh or frozen pepper in front of him (frozen won’t like it, I assure you, it freezes his hands) , a larger piece of smoked bacon (larger because he’ll probably eat half of it before it reaches the pan), and a good couple of handfuls of fresh or frozen (frozen again?) spinach. All these will have to be sliced with love. While you heat the pan and simmer the above ingredients, he candidly asks, Can I get back to bed? You, superior, say: Of course not! Take 4 eggs and beat them well with half a teaspoon each of salt, turmeric and dried basil and a pinch of pepper. By the time you repeat the above ingredients 3 times, the vegetables have tempered sufficiently. Add the beaten eggs, stir a little more and put the pan in the oven for half an hour, if you have a pan that is suited for such a thing. I don’t have one, so I tipped the contents of the pan into a yena bowl and added some olives for decoration. By the time the frittata is ready, you’ve changed your pajamas and made the coffee, and the husband is playing on the computer. You put the food on the plates and brag about what a hearty breakfast YOU prepared that morning.