During my bachelorette days, dinner was usually served late and it was rarely anything other than tomato soup out of carton.

Looking at this kitchen, one can tell it wasn’t built for someone who cooks. It is narrow with limited counter space and no room for a breakfast nook. It even has two sets of swing-doors that when shut, create a narrow hallway and close it off from the rest of the house.

I’m guessing Victoria had help in the cooking department or as a working woman, it wasn't the most important thing on her mind. Still, there’s a lot more counter space than in my previous Miracle Mile studio and L has great Alessi cookware.

We’re both great fans of Mark Bittman A.K.A. the Minimalist and considering I’m a fish-eating vegetarian, who will eat eggs, the frittata was a natural beginning.

2 tablespoons butter or olive oil

5 eggs

Any combination of hardy vegetables or protein

Herbs

Cheese

Salt and pepper

1.     Set the oven to 350 degrees F.

2.     Cut up whatever vegetables and protein you may want in your frittata. I like to mix things like shallots or scallions with Brussels sprouts, kale and asparagus or zucchini and peppers.

3.     Carefully melt butter or oil in an ovenproof skillet over medium heat. I swivel it around to make sure the edge to make sure the finished frittata doesn’t stick to it.

4.      While the vegetables and/or protein are sautéing beat the eggs until fluffy, adding any herbs, cheese, salt and pepper last.

5.     When the vegetables are cooked through, pour the egg mixture over it and let it cook until the edges begin to settle and turn eggy (5-10 minutes).

6.     Transfer the skillet to the oven and bake the frittata for another 10-20 minutes.

Tip 1.   Adding any kind of potatoes, making the frittata slightly reminiscent of a classic Tortilla Espanola, has been greatly successful.

Tip 2. If you like tomatoes in your frittata, add them just about a minute before adding the egg mixture.

Serve with a side of salad or sautéed greens.