Basic Frittata

Author: The Blue Jean Chef, Meredith Laurence

Serves: 2

Ingredients

6 eggs, beaten
½ cup cheese, any type (Cheddar, goat cheese, Swiss, etc.)
1 tablespoon fresh parsley, chopped (or other fresh herb)
¼ - ½ cup optional ingredients (roasted red pepper, sautéed mushrooms, diced ham, smoked salmon, etc…)
2 tablespoons whole milk or yogurt (optional)
¼ to ½ teaspoon salt (depending on how salty a cheese you use)
freshly ground black pepper
2 teaspoons butter

Instructions

Pre-heat the oven to 400˚F while you prepare your other ingredients. Beat the eggs in a bowl. Stir in the grated cheese, fresh herbs (reserving some for garnish) and other ingredients. If using, stir in the milk and season with salt and freshly ground black pepper.
Pre-heat a non-stick 8-inch skillet over medium-high heat for 2 to 3 minutes.
When the pan is hot, add the butter and swirl it around the pan while it melts. You should hear the butter sizzling. Once it stops sizzling, add the eggs to the pan and stir them around with a fork or a spatula. The eggs will start to set up in the pan. Stir the eggs so that the uncooked egg has a chance to hit the hot pan. Cook like this for just one minute.
Send the pan to the 400˚F oven for 10 to 12 minutes, or until the frittata has set up and is just starting to brown lightly. Remove from the oven and turn the frittata out onto a plate. Cut the frittata in half and serve immediately, garnishing with the left over fresh herbs.