Ingredients
Scale
- 4 tsp (20 mL) olive oil
- 8 eggs
- ½ cup (125 mL) water
- Fresh or dried herbs to taste (optional)
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) pepper
- 2 cups (500 mL) chopped vegetables, meat, poultry, or seafood (or a mix)
- ½ cup (125 mL) shredded cheese
Instructions
- Preheat the oven’s broiler.
- In a medium bowl, whisk together the eggs, water, herbs, salt, and pepper. Set aside.
- Heat the olive oil in a 10-inch (25 cm) oven-safe non-stick or cast iron skillet over medium heat. Add the filling ingredients and sauté, stirring frequently, until heated through.
- Pour the egg mixture into the skillet. As the edges begin to set, use a spatula to gently lift the cooked portion, allowing the uncooked eggs to flow underneath. Cook for about 8 to 10 minutes, until the bottom is set and the top is nearly set.
- Sprinkle shredded cheese over the top. Place the skillet under the preheated broiler for 2 to 3 minutes to melt the cheese and puff up the frittata. Alternatively, you can cover the skillet and cook for a few more minutes on the stovetop.
- Let the frittata rest for 5 minutes before detaching it from the edges of the skillet. Slice into wedges and serve.
Notes
- After cooking, let the frittata sit for a few minutes off the heat to make it easier to remove from the skillet.
- This recipe can be customized with your favorite vegetables, meats, or cheeses. You can even make an egg white frittata for a lighter option..
- For added flavor, try experimenting with different herbs like basil or thyme.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: lunch
- Cuisine: italian
Nutrition
- Serving Size: 1 slice (¼ of recipe)
- Calories: 227
- Sugar: 1 g
- Sodium: 315 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 220 mg
Keywords: chicken frittata, egg white frittata