Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • 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.