I love frittatas. Not only are they great for breakfast, but they make a great protein-packed lunch or dinner. They're also incredibly versatile. Regardless of the season, the dish works with whatever is springing up at the farmers market. I recently made this frittata with fresh asparagus and red potatoes, and despite cutting back half the cheese in the original recipe, it still had plenty of cheesy flavor. Add a salad on the side for a perfect meal!