This dish starts on the stove and finishes in the oven. Thom and Kathy Coker, owners of T.C. Eggington’s restaurant in Mesa, Arizona, serve individual frittatas to patrons at their breakfast and brunch eatery. For their garden version, combine sauteed vegetables and beaten eggs and pour into a hot, oven-safe pan with olive oil. Sprinkle cheese onto the surface and when the egg starts to firm up and looks fluffy, put the pan into a 350-degree F. oven for 3 or 4 minutes. “Easy and delicious to whip up for a holiday breakfast for the family," Thom Coker said.