I teach a class in knife skills for home cooks in Los Angeles. The students aren’t expected to wield their blades like Top Chefs, but my fellow instructor, Clifford A. Wright, and I do have them chop, slice, mince and dice often enough to become comfortable in front of a cutting board.

At the end of the class, we usually end up with several pounds of chopped vegetables on hand. A few weeks ago, after dividing up the spoils, my onions, peppers, carrots, zucchini and leeks found their way into frittatas. These flat omelets, which can be eaten hot or cold and pack well in a lunchbox, are a perfect destination for all sorts of vegetables.

If you avoid eggs because you think they’re bad for you, you should reconsider. It was never clear that dietary cholesterol had a significant impact on heart health; saturated fat in the diet is thought to be a bigger culprit (how big is also a matter of dispute these days). The government’s new dietary guidelines acknowledge as much, advising that eating an egg every day will not affect blood cholesterol or cardiovascular health.

Try to find eggs that are not produced en masse by caged chickens. Healthier cage-free chickens produce yellower, more flavorful eggs, and your frittatas will be better for using them.