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Yield: 2 servings
- 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.
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