- 5 minutes
- 15 minutes
- 4 servings
Frittatas are to Italians what omelets are to the French. The ingredients may be the same, but the cooking method differs. For a frittata, vegetables are mixed with the eggs, the entire mixture is cooked together, and it remains open-faced. This dish is delicious for brunch or lunch. Feel free to vary or add other vegetables, such as sliced mushrooms or coarsely shredded spinach or kale.
- Position the oven broiler rack 4 to 5 inches from the heating element. Preheat the broiler.
- Melt the butter in a large ovenproof skillet (preferably nonstick) over high heat. Add the bell pepper, zucchini, onion, garlic, and salt. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
- Meanwhile, lightly beat the eggs and water in a medium bowl. Whisk in 1/4 cup of the Parmesan cheese, the basil, and pepper. Reduce the heat to medium. Spread the vegetables evenly over the bottom of the pan. Pour the egg mixture over the vegetables. Cover the pan, tilting the lid to allow steam to escape. Cook for 5 minutes or until the eggs are partially set. Sprinkle the top of the frittata with the remaining 1/4 cup cheese. Broil for 1 minute or until the eggs are set and the cheese is melted.
- Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto a serving platter. Slice into 8 wedges for serving.