Step 1

Put a handful of the crackers, chips or bread in a sealed bag (unless you've got Goldfish or another small-shaped cracker you want to keep whole). Close the bag, lay it flat it on a cutting board and bash it until the crumbs are as big or small as you like. Transfer the crumbs to a measuring cup and repeat until you have a packed 1/2 cup.

Step 2

Put a small bowl on the counter with a small plate right next to it. Smack the side of an egg on the plate hard enough to hear it crack but gently enough that the shell doesn't break into pieces. Use both hands to carefully hold the egg over the bowl and open it so the insides slide out. Repeat with the other eggs.

Step 3

Use a fork or a whisk to beat the eggs, moving the whisk in circles or back and forth. Keep beating until the eggs no longer have any streaks and are all one color. Add the crumbs to the eggs and stir a few times with the fork or a spoon to coat them evenly.

Step 4

Put the butter or oil in a 10-inch nonstick skillet over medium heat. Make sure the pan has a tight-fitting lid. When the butter melts or the oil shimmers, spoon in the egg mixture and tip the pan slightly or run the spoon over the top so the egg covers the bottom of the pan. Turn the heat down to medium-low and cook without stirring until the eggs look firm around the edges but aren't getting too brown on the bottom, 3 to 5 minutes.

Step 5

Put the lid on the pan and keep cooking the pizza until the eggs are no longer jiggly in the center, another 3 to 5 minutes. Use a stiff spatula to slide the pizza out of the pan onto a cutting board. Slice in wedges or squares and eat soon or refrigerate for up to a couple days.

Step 6

Classic frittata variation:

Step 7

Instead of stirring in the crumbled chips or crackers, after you beat the eggs in Step 2, heat up to 1 cup chopped cooked vegetables (maybe with some crumbled cooked bacon, ham or sausage) until warm and stir them into the eggs. Then keep going with the recipe.

Step 8

From the book HOW TO COOK EVERYTHING KIDS: How to Cook Everything Series, Book 9 by Mark Bittman. Copyright © 2024 by Mark Bittman. To be published on October 15, 2024 by Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.