Do you have a go-to family dinner?

You know, one that you know you can whip up in an instant with whatever you have in your fridge and pantry? One that is healthy, will satisfy your family's appetite and can be made fast and easy after a busy day?

This week, after full, busy days trying to unpack, plan for guests, plan for a birthday and, oh yeah, take care of two little ones, I'm relying on those easy recipes!

My favorite go-to meal? A frittata. A simple crustless egg pie (like a thick omelette) filled with whatever bits and pieces of meat and vegetable I have in my fridge. A frittata takes only about 10 minutes to make and, served up with a nice green salad (and a glass of wine for the harried mama!) it makes a perfect meal full of good quality protein.

My frittatas change with the season depending on what is fresh. I make a heartier version in the wintertime with ham, leftover fried potatoes and Cheddar cheese, while springtime frittatas tend to feature asparagus or peas with Gruyere. Summertime is my favorite time as we can have a filling meal without heating up the kitchen too much or turning on the grill. My summertime frittatas feature a medley of bacon, egg, fresh corn and cherry tomatoes, with a bit of parmesan cheese on top. Yum.

Below is my recipe for summertime frittatas, though you can use any combination of vegetables, meat and cheese you prefer.

Spicy Summertime Frittata
serves 4

3 slices of bacon, diced
2 shallots, diced
2 ears of corn, corn cut off the cob
1 jalapeno pepper, seeded and with veins removed, diced (or you can substitute 1/4 of a bell pepper if you want it less spicy)
1/2 pint of heirloom cherry tomatoes
8 eggs
1/2 cup of shredded sharp cheddar
Dash of whole milk or cream
Salt and pepper to taste
Shaved parmesan for the top, to taste

In a large, non-stick frying pan over medium heat, brown the bacon until mostly cooked. At that time, add the shallots and cook for about two minutes, being careful not to brown the shallots, until translucent. Add corn and peppers and cook for about two minutes more before adding tomatoes.

Meanwhile, in a glass measuring cup, break eggs and mix with a dash of cream, the cheese and some salt and pepper. Turn on broiler to high.

Once the corn has cooked for a few minutes and is nearly completely cooked, add eggs into pan. Allow eggs to begin to set and then, with a rubber spatula, begin pushing gently the sides of the frittata toward the center, tipping the pan to allow the additional liquidy eggs to fill the space. Do this all around the pan a few times, allowing the egg to cook in between, until there is little to no liquid left to fill the space and only a little bit remains on top.

At this time, put the pan under the broiler and allow the last of the liquid egg to cook and the top to brown, about 90 seconds or so. Do not leave the broiler!

Remove from oven, sprinkle with freshly shaved parmesan cheese, and serve! We like ours with a spoon of sour cream on the side. This serves three heartily, and up to four.

Enjoy!

What are your favorite fast and easy family dinners? I may be putting your ideas to good use this week on our dinner table!

Sarah Warren, who is a stay-at-home mom, is married with two sons. Read more from her here.