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.
8 large egg
Mediterranean herb seasoning
(Fresh or dried; to taste (optional))
(freshly ground to taste)
Vegetable mix, chopped
(or meat; poultry; seafood; a combination)
((125 mL) shredded)
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.