frittatas

The perfect frittata. (Gary Friedman / Los Angeles Times / September 8, 2012)

Frittata base

Total time: 15 minutes

Servings: 1 or 2

3 eggs

2 teaspoons cold water

1/4 rounded teaspoon kosher salt

1 tablespoon and 1 teaspoon unsalted butter

Toppings, as desired

1. In a medium bowl, beat the eggs, water and salt with a fork until well combined.

2. In a 9- to 10-inch nonstick skillet, heat butter over medium-low to low heat until melted, 2 to 3 minutes, without letting it brown or sizzle.

3. Pour in the eggs without swirling, but shake the pan very gently, until the sides are set.

4. Using a heatproof rubber spatula, draw the set edges of the egg mass inward, away from the sides of the pan, tilting the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when you tilt the pan.

5. Immediately scatter the toppings "artfully" over, and if the eggs seem as if they are setting, remove the pan from the heat. If the eggs are still a bit runny, continue cooking as you add the toppings.

6. When finished, slide onto a plate and serve.




Each of 2 servings: 175 calories; 10 grams protein; 1 gram carbohydrates; 0 fiber; 15 grams fat; 7 grams saturated fat; 299 mg cholesterol; 0 sugar; 248 mg sodium.