Using the recipe below, I augment it with whatever veggies I have in the house. The key is to use veggies that have a similar raw consistancy as the mushrooms, zucchini and red peppers mentioned below. Some examples: yellow squash, other peppers, peas, pearl onions, or the old standby - frozen (but thawed) mixed vegetables. Al dente steamed brocolli, carrots, green beans... Also, the version I make most often is a Tex-Mex with black olives, taco ground beef, and salsa on the side.
And one last option: I have made the breakfast version using frozen egg substitute and adding diced, toasted bread cubes lining the bottom of the dish, and on the top as well. The bread on the bottom makes it a fuller meal and adding to the top gives a satisfying crunchy top.
The recipe below is one of many really good ones on the web page at Sorrento's web page at www.preciouscheese.com/ideas/recipes.html
1 C part skim Ricotta
8 oz Mozzarella slide cheese
12 large eggs
2 T olive oil
1 onion diced
1 red pepper diced
1 zucchini thinly sliced
2 C sliced mushrooms
1/4 C dry white wine
salt and black pepper to taste
1/4 C grated Parmeson cheese
Preparation
Preheat oven to 400 degrees F. Grease a 13" x 9" pan with 1 Tbsp. olive oil. In large frying pan, heat 2 Tbsp. Olive oil over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned. Add zucchini, mushrooms and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper. Whisk eggs, add ricotta, and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with sliced mozzarella and sprinkle with parmesan. Bake for 20 minutes, or until set. Serve immediately.