Veggie Frittata

Step 1:
Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers, and onion; sauté until tender.

Step 2:
While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.

Step 3:
When the bottom is cooked and the top is almost set, finish cooking the frittata by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.

Step 4:
To flip the frittata, place a dinner plate over the pan, holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until the top (now the bottom) is cooked.

Step 5:
Alternatively, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof for this method. To ovenproof the handle, wrap it with a double thickness of aluminum foil.

Step 6:
Cut into wedges and serve.