More Vegetable than Egg Frittata
This recipe turns the frittata from an egg dish with incidental vegetables into a deliciously crisp pile of veggies nicely bound by creamy eggs,” says Runner’s World contributing food writer Mark Bittman. “It’s a blast of concentrated protein and plants.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ onion sliced
- Salt and ground black pepper
- 6 cups of any chopped or sliced raw or cooked vegetables drained of excess moisture, if necessary
- ¼ cup fresh basil leaves or 1 teaspoon chopped fresh tarragon or mint leaves (optional)
- 3 eggs
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat the oil in a skillet over medium heat. When the oil is hot, add the onion and cook, sprinkling with salt and pepper to taste, for 3 minutes, or until it’s soft. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust the heat so the vegetables brown a little without scorching. (If you’re starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding to the next step.)
- When the vegetables are nearly done, reduce the heat to low and add the basil, if using. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.
- Meanwhile, beat the eggs with salt and pepper to taste, along with the cheese. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook, undisturbed, for 10 minutes, or until the eggs are barely set. (You can set them further by putting the pan in a 350°F oven for a few minutes or by running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.