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Arlene's Frittata

Arlene Williams
This recipe is a great way to use up leftovers, and you can serve it for breakfast, brunch, or even dinner!
Print Recipe
Course Breakfast

Ingredients
  

  • 2 Tbsp oil
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, minced
  • 6 eggs
  • 2 Tbsp water
  • salt and pepper to taste
  • 1 Tbsp flour
  • 3 Tbsp fresh chopped basil
  • 3 Tbsp Parmesan cheese
  • 2 cups shredded cheese American, cheddar, Swiss, or any kind you prefer
  • fresh whole leaves basil (for garnish)
  • 2 large ripe tomatoes

Instructions
 

  • Preheat oven to broil.
  • In an oven proof 10-inch skillet, over medium heat, allow oil and butter to melt and come to a medium high heat. Add onion, pepper and garlic and cook until vegetables are transparent, not browned. Stir often.
  • In a bowl combine eggs and water; whisk until light and fluffy. Add salt and pepper, flour, Parmesan cheese and chopped basil and combine. Pour egg mixture over vegetables in skillet making sure mixture covers them. Cook, pushing egg to center to be sure they cook thoroughly.
  • When eggs are almost set, remove from heat and sprinkle with basil and shredded cheese. Place skillet in oven under broiler and keep a close eye so the cheese doesn't burn.
  • Remove from skillet by tipping to one side and place on a flat serving plate. Slice tomatoes and place all over the top of the frittata. Cut into wedges and serve immediately. Makes 8 servings. Enjoy!