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.
Provided by blucoat
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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Leslye G.
[email protected]Overall, I thought this was a good recipe. The frittata was flavorful and the vegetables were cooked perfectly. However, I thought it was a bit too oily for my taste.
Punjabi Munda
[email protected]I'm not sure if I did something wrong, but my frittata turned out really watery. I think I might have added too much liquid.
Marilyn Mlambo
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover broccoli, carrots, and zucchini and they worked perfectly in this recipe.
alf
[email protected]I'm always looking for new ways to cook vegetables and this frittata is a great option. It's easy to make and it's a delicious way to get your daily dose of veggies.
Neville Curet
[email protected]I made this frittata for a potluck and it was a big hit. Everyone loved the combination of vegetables.
Muhammad Rasool
[email protected]This is a great recipe for a healthy and satisfying breakfast. I added some avocado and salsa on top and it was perfect.
Lachlan Cooke
[email protected]I'm not a huge fan of eggs, but I really enjoyed this frittata. The vegetables were perfectly cooked and the eggs were fluffy.
Ashley Nicholson
[email protected]This frittata was delicious! I used a variety of vegetables and it turned out so colorful and flavorful.
taimoor Akhtar
[email protected]I've made this frittata several times and it's always a crowd-pleaser. It's a great way to use up leftover vegetables.
Tonmoy Acharjee
[email protected]This is a great recipe for a vegetarian brunch. I served it with a side of roasted potatoes and it was a hit!
Mmurtaza Jutt
[email protected]I'm not sure what went wrong, but my frittata turned out really dry. I think I might have overcooked it.
Drhumyon Kabir
[email protected]The frittata was easy to make and turned out great. I served it with a side of fruit and it was a perfect breakfast.
Usman Sharif
[email protected]This frittata was a bit bland for my taste. I think I would add some more herbs and spices next time.
Shorty Savage
[email protected]I'm not a big fan of frittatas, but this one was really good. The vegetables were cooked perfectly and the eggs were fluffy.
Suhal Ahmed
[email protected]This is a great recipe for a quick and easy weeknight meal. I added some cheese to mine and it was perfect.
Gospel pianist
[email protected]I loved the vibrant colors of this frittata. The combination of vegetables was delicious.
Lisakhanya Ngamlana
[email protected]This frittata was a hit with my family! The vegetables were perfectly cooked and the eggs were fluffy. I will definitely be making this again.