Best 2 More Vegetable Than Egg Frittata Mark Bittman Recipes

Indulge in a culinary journey with our exquisite collection of vegetable-forward frittata recipes, where vegetables take center stage and eggs play a supporting role. These frittatas are not only a delightful treat for vegetarians and flexitarians, but also a fantastic way to sneak more nutritious veggies into your diet. From classic Italian flavors to hearty Greek-inspired fillings, our recipes offer a diverse range of culinary adventures. Discover the vibrant More-Vegetable-than-Egg Frittata, where colorful bell peppers, zucchini, and spinach dance together in a symphony of flavors. Embark on a Mediterranean escapade with the Zucchini and Feta Frittata, where creamy feta cheese and fresh herbs complement the tender zucchini. Experience the rustic charm of the Spanish Tortilla de Patatas, where humble potatoes are transformed into a golden masterpiece. And for a taste of the Orient, try the Chinese Chive and Egg Pancake, where delicate chives and fluffy eggs create a harmonious balance. With these vegetable-centric frittatas, you'll not only tantalize your taste buds but also nourish your body with the goodness of fresh produce. So, grab your apron, fire up the stove, and let's embark on a culinary adventure that celebrates the beauty of vegetables.

Let's cook with our recipes!

MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)

More-Vegetable-Than-Egg Frittata (Mark Bittman) image

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.

Provided by blucoat

Categories Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil or 2 tablespoons butter
1/2 onion, sliced (optional)
salt & fresh ground pepper
4 -6 cups of any raw vegetables or 4 -6 cups barely cooked vegetables, chopped or sliced
1 teaspoon mint leaves or 1 teaspoon any other herbs
2 -3 eggs
1/2 cup freshly grated parmesan cheese (optional)

Steps:

Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) 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. (With precooked vegetables, just add them to onions and stir before proceeding.).
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.

MARK BITTMAN'S MORE-VEGETABLE-THAN-EGG FRITTATA RECIPE - (4.6/5)

Mark Bittman's More-Vegetable-Than-Egg Frittata Recipe - (4.6/5) image

Provided by courtneyepowell

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/2 onion, sliced
Salt and ground black pepper
6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary
1/4 cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves (optional)
3 eggs
1/2 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat. When the oil is hot, add the onion, sprinkle with salt and pepper to taste, and cook 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 Parmesan. 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.

Tips:

Use a variety of vegetables. The more colorful and varied the vegetables, the more flavorful and nutritious your frittata will be.
Don't be afraid to experiment with different herbs and spices. A little bit of garlic, onion, or chili powder can go a long way in enhancing the flavor of your frittata.
Use a good quality cheese. The cheese will add richness and flavor to your frittata, so it's important to use a cheese that you enjoy.
Cook the frittata over low heat. This will help it to cook evenly and prevent it from burning.
Let the frittata cool slightly before slicing and serving. This will help it to hold its shape and make it easier to cut.

Conclusion:

Whether you're looking for a quick and easy breakfast, lunch, or dinner, a vegetable-packed frittata is a great option. It's a versatile dish that can be customized to your liking, and it's a great way to get your daily dose of vegetables. So next time you're looking for a healthy and delicious meal, give this vegetable-packed frittata a try.