For breakfast, lunch, or dinner, frittatas are always a no-fail way to quickly feed the family—especially when made in a cast iron skillet. If you don't have leeks, any type of onion will work as a substitute. You can also use bacon instead of pancetta.

Peas and Pancetta Frittata

In a medium bowl, combine eggs, salt and pepper; set aside.

In large broiler-proof skillet, cook pancetta and leeks, uncovered, over medium heat about 5 minutes or until leeks are softened and pancetta is crisp. Stir in peas.

Pour egg mixture over pancetta mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are almost set. Sprinkle with cheese.

Place skillet under broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese is melted.