Summertime Frittata With Artichoke, Tomato & Basil – a delicious recipe with Eggs, Water, Kosher Salt, Freshly Ground Black Pepper, Tomato, Fresh Basil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the broiler.
2
Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.
3
Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs. Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still a layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the tomato slices and artichoke heart.
4
Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
5
Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.
86
kcal
Calories
5
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Eggs, 2 Tablespoons Water, 1 pinch Kosher Salt, 1 pinch Freshly Ground Black Pepper, and more.
Yes, Summertime Frittata With Artichoke, Tomato & Basil falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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