Let’s all frittata more, shall we?  Here’s my rendition… I found this great article on Epicurious.com Talk about versatile: A good frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers. The bonus? It’s also incredibly easy. But to make this classic Italian dish even easier, swap the traditional (and tricky) folding-and-flipping stovetop technique for a stir-and-bake one. The result will be a frittata with a silky texture that hovers between quiche and omelet. That technique is covered in the infographic below, along with six winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind. SIZE IT RIGHT Any 2-quart baking dish works well for this frittata. (For a classic look, bake your …