- Prep Time:
- 8 min
- Cook Time:
- 20 min
- 8 eggs
- 1/2 cup (125 mL) water
- Fresh or dried herbs, to taste (optional)
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) pepper
- 2 cups (500 mL) chopped vegetables, meat, poultry, or seafood, or a combination
- 1/2 cup (125 mL) shredded cheese
Preheat oven to broil.
Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
Lightly spray 10-inch (25 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Add filling ingredients, cook or heat, stirring frequently.
Pour in egg mixture. As eggs set around edge of skillet, with 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 preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
Loosen around edge of frittata. Cut into wedges and serve.
Tomato and Broccoli: Cook these filling ingredients: 1 small chopped onion, 2 cups (500 mL) chopped broccoli, 1/2 cup (125 mL) sliced mushrooms and 1 minced garlic clove. Stir in 2 chopped medium tomatoes, 2 tsp (10 mL) dry mustard and 1-1/2 (7 mL) dried oregano.
Zucchini and Tomato: Cook these filling ingredients: 1 small diced red onion and 1 cup (250 mL) diced unpeeled zucchini. Stir in 1 cup (250 mL) chopped tomatoes, 2 tbsp (30 mL) grated Parmesan cheese and 1 tsp (5 mL) dried basil.
Tuna and Peas: Cook these filling ingredients: 1 small chopped onion and 1 chopped celery stalk. Stir in 1 can tuna (4.7 oz/133g, drained and flaked), 1/2 cup (125 mL) frozen peas (thawed) and 2 tbsp (30 mL) grated Parmesan cheese.
Handle of skillet can be ovenproofed by wrapping in a double thickness of aluminium foil.