Holiday Rush

☰ Menu
Recipe Tags: Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Omelets And Frittatas Savory Pies Breakfast Main Dish Eggs Dairy Vegetables American Easy European Beginner Cook Kosher Vegetarian Italian Eggs Dietary Gluten Free Brown Bag Inexpensive Free Of Something Brunch To Go 3 Steps Or Less Quiche Leftovers

More Vegetable Than Egg Frittata Mark Bittman

This is a healthy frittata from mark bittman's new york time's column) with more vegetables than eggs. you can use whatever veggies you like or have on hand. if you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. as in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.

Steps

Put olive oil or butter in a skillet and turn heat to medium.
When fat is hot , add onion , if using , and cook , sprinkling with salt and pepper , until it is soft , 3 to 5 minutes.
Add vegetables , raise heat and cook , stirring occasionally , until they soften , from a couple of minutes for greens to 15 minutes for sliced potatoes.
Adjust heat so vegetables brown a little without scorching.
When vegetables are nearly done , turn heat to low and add herb.
Cook , stirring occasionally , until vegetables are tender.
Meanwhile , beat eggs with some salt and pepper , along with cheese if you are using it.
Pour over vegetables , distributing them evenly.
Cook , undisturbed , until eggs are barely set , 10 minutes or so.
Run pan under broiler for a minute or 2 if top does not set.
Cut into wedges and serve hot , warm or at room temperature.

Ingredients

olive oil, onion, salt & fresh ground pepper, vegetables, fresh basil, eggs, parmesan cheese