Herb Frittata

The following recipe is for a frittata: an open-faced omelette that can be filled with anything you have on hand. This is the simplest kind, adding only fresh herbs and seasoning. A frittata is easier to make than an omelette because you do not have to fold it. Pour the eggs into a hot, nonstick pan, let them set, add fillings and bake in the oven for a few minutes. It is great for breakfast, late night snack or supper served with a fresh green salad.  Herb Frittata
1 tablespoons butter 6 eggs 4 tablespoons water	Salt and pepper 2 tablespoons fresh herbs, chopped 2 tablespoons grated parmesan
Preheat oven to 375 F. Beat the eggs, water, salt and pepper in a bowl. Heat a 12-inch saute pan over medium heat with the butter. Add the egg mixture and let set for 3 to 4 minutes without touching the eggs. Start lifting the edges of eggs to let more eggs run underneath. When about halfway cooked, sprinkle herbs and cheese over eggs and place pan in oven for 5 to 7 minutes, or until completely cooked. Slide off pan onto large plate and serve. Serves 2.