Summertime Frittata Recipe with Artichoke, Tomato & Basil Pesto
From the kitchen of Cookin' Canuck. www.cookincanuck.com
Servings: 1 Serving
- 2 eggs
- 2 tablespoons water
- 5 slices tomato
- 1 artichoke heart cut into 5 or 6 pieces
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 teaspoon thinly sliced fresh basil
Preheat the broiler.
Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.
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.
Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.
Serving: 1Frittata | Calories: 197kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 297mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2030IU | Vitamin C: 27.6mg | Calcium: 63mg | Iron: 2.2mg