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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Tasty Frittata


1 medium potato, peeled and diced
8 eggs
1/2 cup milk, chicken broth, or water
1/2 teaspoon dried basil
1/2 teaspoon salt
Pepper to taste
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/3 cup diced green pepper
1/3 cup diced red pepper
1/2 cup diced zucchini
1 clove garlic, minced
1/2 cup shredded old Cheddar cheese


  • Cook potato in salted boiling water until tender, about 10 minutes. Drain.
  • Beat together eggs, milk, basil, salt, and pepper until eggs are just blended.
  • In 10-inch (25 cm) ovenproof skillet, heat oil over medium heat. Add onion, peppers, zucchini, and garlic. Saute 3 minutes.
  • Add potato and saute 2 minutes longer.
  • Pour eggs over vegetables in skillet and cook over low to medium heat until eggs are almost set, but still moist on the surface (about 8 to 10 minutes), occasionally lifting the edges to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese.
  • Place under preheated broiler until the cheese melts, 2 to 3 minutes.
  • Cut into wedges to serve.

Makes 4 to 6 servings.

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Beating Eggs Tips
This may seem trivial, but no dish requiring eggs can be prepared in perfection, unless they are properly beaten, even if every other ingredient is the best. An egg-beater or an egg-whip is the most convenient utensil for the purpose; but if either of these is not on hand, a regular fork will do very well.

The beating should be done in sharp, quick strokes, dipping the fork in and out in rapid succession, while the egg should grow firmer and stiffer with every stroke. When carelessly beaten, the result will be a coarse and frothy instead of a thick and cream-like mass.

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