MORE-VEGETABLE-THAN-EGG FRITTATA
This simple frittata - just eggs, vegetables, fresh herbs and a little Parmesan if you're feeling luxurious - is proof that eating well doesn't have to be deprivational. It can also be delicious.
Provided by Mark Bittman
Categories breakfast, dinner, quick, weeknight, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil 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 frittata into wedges and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
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Miru tiru
[email protected]This frittata is a great make-ahead breakfast or lunch option. It's also a great way to use up leftover vegetables.
Deependra kami
[email protected]I love the combination of vegetables in this frittata. It's a great way to get your daily dose of veggies.
Molly Sanger
[email protected]This is one of my favorite frittata recipes. It's so easy to make and it's always delicious.
Naveeda Batool
[email protected]I've made this frittata several times and it's always a hit with my family and friends.
Daari Janu
[email protected]This frittata is a great way to use up leftover vegetables and it's a healthy and delicious meal.
Ansa Ahsan
[email protected]I would recommend this recipe to anyone who is looking for a healthy and delicious breakfast option.
Joshua Lineberger
[email protected]Overall, I thought this was a good recipe. It was easy to make and it tasted good. I would definitely make it again.
Amber Wright
[email protected]I had some trouble getting the frittata to set. I think I might have used too much milk.
Raees Bhi
[email protected]This frittata was a little bland for my taste. I think I'll add some more herbs and spices next time.
Anubis The God
[email protected]I love that this frittata is packed with vegetables. It's a healthy and delicious way to start your day.
mdparvez ahmed
[email protected]This frittata is so easy to make and it's a great way to get your daily dose of vegetables.
Fitzroy Haughton
[email protected]I made this frittata for breakfast this morning and it was delicious! It was a great way to start my day.
M. yousaf Mahar
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, mushrooms, and spinach that were about to go bad, and this frittata was the perfect way to use them up.
Cynthia Bomar
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. It was so light and fluffy, and the vegetables were cooked to perfection.
Ransing Limbu
[email protected]This frittata was a hit with my family! The flavors were well-balanced and the texture was perfect. I especially loved the addition of the zucchini and mushrooms.