Summer Garden Frittata


6 eggs
2 tablespoon water
Pinch of salt
1 tablespoon butter
1/2 red pepper, chopped
1/2 small onion, chopped
1/4 cup chopped fresh tomatoes
1 teaspoon chopped fresh basil
1/4 cup grated cheddar cheese (or cheese of your preference)
Dash of coarsely ground pepper


Beat eggs, water, and salt in a small bowl.

Preheat broiler. In a 6-inch ovenproof skillet, melt half the butter over medium-high heat. Pour in half the egg mixture; add half of the vegetables and basil. Cook, lifting edges of frittata with a spatula to drain liquid from center. When the mixture is almost cooked, sprinkle with half the cheese and place under broiler. Broil until the top is light golden brown, about 2 to 3 minutes. Sprinkle with pepper. Repeat with remaining butter, egg, vegetables and basil, and cheese. Serve hot.


2 servings


Francis Malbone House Inn, Newport, Rhode Island

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