More-Vegetable-Than-Egg Frittata
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons olive oil
- ½onion, sliced (optional)
- Salt and black pepper
- 4 to 6cups of any chopped or sliced raw or barely cooked vegetables
- ¼cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
- 2 or 3eggs
- ½cup freshly grated Parmesan cheese (optional)
Nutritional analysis per serving (4 servings)
261 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 14 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.)
- Step 2
When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Step 3
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.
Private Notes
Comments
I normally follow 'as written ' the first time around. However, time and energy were in short supply. I looked at the ingredients and decided they needed to be together however. So I roasted the veggies 10 minutes at 400. I buttered an 11x7 casserole, laid in the cooked veggies, then herbs, then 4 eggs beaten w a bit of milk, then the cheese. Baked at 350 for 40 minutes. I WILL do this again!
This has been a standard of mine to use up either vegetables or egg. I always find that half a grated zucchini adds a lovely lightness to the mix.
Very similar to what we do. 4 eggs works well for two people, and you can add almost anything you want. We're fond of scattered olives and little patches of cheese on top. One suggestion. If you aren't fond of using your broiler or you're just in a "keep it simple" mood, put the oven over 400 degrees and leave it in for about 10 minutes.. It won't have quite the same top layer, but the hot oven compensates in part, and it's still pretty darn good.
When I was pregnant and really paying attention to what breakfast foods didn't leave me hungry an hour later but also didn't make me sleepy, I discovered that a potato and egg frittata with lightly cooked veggies and greens really hit the sweet spot. 30 years later it's still my favorite breakfast. A little French salted butter and fresh thyme makes it extra satisfying.
Mushrooms, zucchini, onions, cherry tomatoes, basil and oregano. Added a dollop of heavy cream to the eggs and then some cheddar/gruyere cheese mix. Got a rave from my guests. I liked it too.
It isn’t quite clear whether one should use a single vegetable or a mixture.