This stovetop frittata is inspired by the traditional Italian breakfast dish. It's versatile, nutritious, delicious, quick and convenient!
01
Start by cracking six eggs into a roomy mixing bowl and whisk them really well.
02
Chop up about 6 ounces of vegetables (approximately two cups). Add to the beaten eggs.
03
Add grated parmesan cheese. Chop fresh herbs and add to the mixture. Mix.
04
Heat oil in skillet. Pour the egg mixture and move it around. Let it cook and settle for about a minute.
05
Cover the skillet with a larger plate and then flip the frittata onto the plate. Place back onto the skillet.
06
Cook the other side for about 2 to 3 more minutes. Then, flip the frittata onto the serving surface.
- Use the right skillet. Non-stick or cast iron skillets are the way to go. - Avoid burning the bottom of your frittata through heat control.