A good recipe for frittata for a Sunday brunch, a light lunch or a meatless dinner for Lent will quickly become your go-to favorite.

Served oven to table in a piping hot skillet, this one-pan showstopper is a delicious change from the ordinary two-egg and cheese omelet.

Garnished with thinly sliced garden fresh tomatoes, this frittata goes nicely with your favorite crusty bread and beverage for an easy meal.

This dish is creamy, healthy, light and flavorful, and your friends and family will love it.

You can use any types of vegetables and cheeses in the frittata base. Our family devours this meal, with toasted sourdough bread and fresh squeezed OJ on the side.

Healthy and yummy, this frittata is a great start or end to your day.

Plan to support local farmers and take home some homegrown farm-fresh vegetables, potatoes and fresh cheeses to create your own frittata recipe this spring and summer. Be creative and enjoy.

With fresh feta cheese and spinach, you can’t go wrong with this wonderful frittata.

Vegetable, Potato and Feta Frittata

1 dozen large eggs

4 ounces of cooked, chopped spinach

½ cup of fresh feta cheese

2 tablespoons of chopped parsley

1 8-ounce potato, shredded and seasoned with salt and pepper

1 tomato, sliced using the top and bottom, and diced

4 scallions, sliced thinly

Safflower or canola oil

Extra-virgin olive oil, for drizzle on top

Salt and pepper to taste

Preheat oven to 400 F. Place the sliced tomatoes on a parchment-lined baking sheet. Sprinkle with oil, salt and pepper. Place in the oven for 10-15 minutes until some browning around the edges occurs. Set aside until ready to use.

Over medium high heat, drizzle a couple of tablespoons of oil in a large nonstick skillet. Add scallions and sauté until they are softened. Add spinach and warm through. Season with salt and pepper. Place into a small bowl until ready to use.

Wipe out the skillet well. Add shredded potato in the pan. Take the back of a measuring cup or ladle and press the potato into the pan and up the sides of the skillet, making a flat bed for the egg mixture. Cook on top of the stove, on medium heat for about five minutes. Place the pan in the oven for about 10 minutes, until the potato is slightly browned.

While the potato is in the oven, prep your egg mixture. Whisk eggs with salt and pepper to taste. Add diced tomatoes, spinach mixture, half of the feta cheese and the parsley.

Remove the potato crust from the oven, and pour in the egg mixture. Gently top with the sliced tomatoes and remaining feta.

Cover the frittata with a piece of foil and place in the oven for about ten minutes. Remove foil and bake for another 10-15 minutes or until the frittata is just set, but still slightly moist in the center. Once it is done cooking, remove it from the pan onto a carving board. Slice into pie wedges. Garnish with a drizzle of extra-virgin olive oil if you wish.

Light and colorful, this frittata with its pretty patterns will look so nice on your cutting board. Our family loves this meal and so will yours.