Heat oven to 350 degrees farenheit.
Precook your mix-ins: meat, mushrooms, onions, asparagus, any veggies that need to be cooked through first.
Whisk eggs and water together until blended (Tip: be careful not to overbeat the eggs! Overbeating will cause the frittata to rise too much in the oven and then fall once it’s cooled).
Mix eggs, basil, veggies, meat, salt and pepper and 1/2 cup of cheese.
Pour into a greased pie plate or small 10″ casserole dish. I grease with Cindy’s Garlic Infused Olive Oil as it gives it a nice hint of garlic to the frittata.
Bake for 30 minutes. The top should be puffed and golden brown.
Remove from the oven and add remaining cheese on top.
Let cool and enjoy with a fresh salad.