Fluffy Egg and Oil Frittata with Pistachio and Honey

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, crack the eggs and whisk them until they are well beaten and frothy.

3.Add the water, olive oil, black pepper, salt, and crushed pistachios to the beaten eggs. Whisk until all the ingredients are fully combined and the mixture is smooth.

4.Heat a non-stick oven-safe skillet over medium heat and add a tablespoon of olive oil, swirling it around to coat the bottom of the pan.

5.Once the oil is hot, pour the egg mixture into the skillet, ensuring it spreads evenly across the pan.

6.Cook the frittata on the stovetop for about 5-7 minutes, or until the edges start to set and the bottom is lightly golden.

7.Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is fully set and the top is lightly golden brown.

8.Remove the skillet from the oven and let it cool for a few minutes before slicing.

9.Drizzle honey over the frittata before serving, and garnish with additional crushed pistachios and black pepper if desired.