I often cook just from my pantry and this was no exception…. Modifications include sautéing sun dried tomatoes, chopped mushrooms (about 1.5 cups before sautéed). I sprinkled shredded Gruyère cheese on top (a generous 1/2 cup). Next time, I would add chopped fresh onions, tomatoes and basil leaves.
I also added about double the pepper and added more spice than the recipe calls for. This definitely improved the taste.
Finally, next time I also will try milk instead of water and whip the eggs right before you leaving in the pan because the frittata was a little flat.
