The frittata is an Italian dish that makes good use of whatever you have on hand. Sometimes referred to as an “egg pizza,” the frittata has many variations.
Ingredients
8 large
Egg
1/2 cup
Water
(125 mL)
1 tsp
Mediterranean herb seasoning
(Fresh or dried; to taste (optional))
1 pinch
Sea Salt
(to taste)
1 dash
Black pepper
(freshly ground to taste)
2 cup
Mixed vegetable salad
(or meat; poultry; seafood; a combination)
1/2 cup
Cheddar cheese
((125 mL) shredded)
Instructions
Preheat oven to broil.
Whisk eggs, water, herbs, salt and pepper in a medium bowl. Set aside.
Lightly oil a 25 cm non-stick ovenproof pan or cast iron pan with butter or coconut oil. Heat pan over medium heat. Add filling ingredients, sauté or warm-up, stirring frequently.
Pour in egg mixture. As eggs set around the edge of the pan, using a spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
Sprinkle cheese over top. Place skillet under a preheated broiler for 2 or 3 minutes to melt the cheese and puff up frittata or cover with a lid and cook for a couple of minutes on the stovetop.
Loosen around the edge of frittata. Cut into wedges and serve.
![Basic Frittata [BF]](/media/recipe/2020/02/BasicFritatta-005.jpeg)
