Summertime Frittata With Artichoke, Tomato & Basil

1. 1

   Preheat the broiler.

2. 2

   Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.

3. 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. 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. 5

   Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.

* Per serving · 4 servings · Values may vary.