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I’ve made hundreds of them. Spanish tortillas, too. They are good for breakfast, but brunch, lunch and dinner are just fine, too.
One thing I am careful about is to not brown the eggs. Lots of people like that, it makes it more attractive visually, but I don’t like the leathery texture of eggs cooked to that point. I’ll even turn down an omelette if that’s how it comes out. (which goes along way to answering why I never order omelettes in a restaurant, unless they are cooked to order with me watching.)
A couple suggestions. Save the cast iron skillet for your next camping trip and get a small, nonstick omelette pan. By small, I mean maybe no more than 8 inches across at the top. I start the eggs (either omelette or frittata) On a medium heat in copious quantities of butter. Lots and lots of butter. I continually fold the egg under itself to always keep runny egg on the bottom and when it’s about half cooked I toss it under the broiler to finish cooking the top. Not so close as to brown it, just close enough to firm up the top, while leaving the middle slightly moist.
One of my favorites involves asparagus. Cut some asparagus into quarter inch diagonal slices and blanch it, then drain it. Season it with salt and pepper. Start the eggs in the usual way and after cooking them briefly, add the asparagus and incorporate it evenly. Finish it, as before, under the broiler and finely grate a little fresh Parmesan cheese over the top.
I find that four eggs gives enough for two people to have adequate portions, asumming there is a decent amount of veg in there.
Wild mushrooms makes another fine frittata, sauté those in copious quantities of butter, then add the eggs, and finish as above.
Eggs cook quickly, so you want whatever you’re putting in them to be essentially cooked before they are added.
Fresh crab, with a crab sauce, is also tasty, although I find it better in an omelette than a frittata.
Spanish tortillas are also pretty good, there’s a jillion variations of those.
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