1tablespoonextra-virgin olive oil or buttermore if your pan is not well-seasoned or nonstick
1cupcherry tomatoes, cut in half
Preheat oven to 400°. Mix eggs and water until well blended. Add mint or basil and season well with salt and pepper.
Using a heavy-bottomed skillet, sauté onion in oil or butter. When onions have begun to soften, add tomatoes and cook 1 minute. Add egg mixture. Cook on stovetop until eggs begin to solidify around the edges. Place the whole pan in the oven to cook all the way through, 10-12 minutes (it should look firm and slightly puffy). Cover pan with a plate and invert to slide out frittata. Cut into wedges and serve.
Onion and Mint Frittata
Amount Per Serving
% Daily Value*
Total Carbohydrates 3g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.