Veggie Frittata

Recipe View 2 mins Melt the butter in a 10-inch non-stick skillet over medium heat. (2 minutes)

Recipe View 7 mins Add the mushrooms, bell pepper, and red onion to the skillet and sauté until softened and slightly browned, about 5-7 minutes. Season lightly with salt and pepper. (7 minutes)

Recipe View 2 mins While the vegetables are cooking, whisk together the eggs and water in a large bowl until light and frothy. Season generously with salt and pepper. If using, whisk in the Parmesan cheese. (2 minutes)

Recipe View 12 mins Pour the egg mixture evenly over the sautéed vegetables in the skillet. Reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the edges of the frittata are set but the center is still slightly jiggly. (12 minutes)

Recipe View 0 mins To finish cooking the frittata, you have three options:

Recipe View 5 mins Option 1: Continue cooking on the stovetop: Cover the skillet and cook for another 3-5 minutes, or until the center is set. (5 minutes)

Recipe View 5 mins Option 2: Flip the frittata: Carefully slide the frittata onto a large plate. Place the skillet over the plate and invert, so the frittata is now upside down in the skillet. Cook for another 3-5 minutes, or until the bottom is set. (5 minutes)

Recipe View 2 mins Option 3: Broil the frittata: Preheat your broiler to high. Place the skillet (making sure it's oven-safe!) under the broiler for 1-2 minutes, or until the top is set and lightly golden. Watch carefully to prevent burning. (2 minutes)

Recipe View 0 mins Remove the frittata from the skillet and let it cool slightly before slicing into wedges. Garnish with fresh herbs, if desired, and serve immediately.