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1 fresh tomato or 1 small bell peppers (or other soft vegetable) or 1/2 cup thinly sliced zuchini "half-moons"
1 teaspoon salt
1 tablespoon of olive oil
Optional: ⅛ cup of grated parmesan cheese (OR: any cheese, cut into small pieces)
Wash and cut the tomatoes (or peppers) into small 1/2 inch by 1/2 inch cubes
In a small bowl, beat the eggs with a fork until well mixed
Add the tomato cubes/bell pepper/zuchinis and salt to the eggs (avoid adding all the liquid from the tomatoes)
If using, add the cheese
Add the tablespoon of oil to the small frying pan
Put it on the stove and turn the heat on medium-high. Let the oil heat up one minute
Pour the egg mixture in the pan
With a wood spatula/spoon, continuously mix the eggs as they cook, scraping the bottom of the pan so that egg doesn’t stick and burn
Once the eggs are completely cooked (about 5 minutes), serve and enjoy!
Storage Indications: Place in a tableware or wrapped in tinfoil. The frittata is good for several days after it's cooked.
Suggestion: You can reheat the frittata in the microwave, cut it into smaller pieces, and place it in a tortilla to make a burrito the next day.