A frittata is basically an unfolded omelet that's topped with precooked meat, vegetables, and cheese and then finished under the broiler. That finishing step allows you to add a bit more filling than you can to an omelet.
INGREDIENTS | SERVES 4
- 6 large eggs, at room temperature
- 2 tablespoons water
- Salt and freshly ground black pepper to taste
- ½ tablespoon peanut or vegetable oil
- ½ tablespoon butter
- Cheese, cooked meat, or vegetables for toppings
Whisk the eggs with the water, salt, and pepper.
Bring a 10-inch ovenproof, nonstick skillet to temperature over medium-high heat, then add the oil and butter. Once the butter is melted and starts to foam, pour in the egg mixture. Tilt the pan to distribute the mixture evenly around the pan.
Lower the heat to medium and continue to cook until the eggs begin to set, occasionally tilting the pan to move any uncooked egg mixture evenly across it. Once the eggs start to set, distribute the toppings across the entire top of the frittata.
Place the pan in the oven and broil until the eggs are set and the cheese is melted and begins to bubble. Remove from the broiler and let the frittata rest for 2 minutes.
Slice as a pie and serve hot or at room temperature. You can stretch the frittata to 8 servings if you serve it with a salad.