More-Vegetable-Than-Egg Frittata
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
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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.
i added onion powder and chili crisp to the egg mixture- had to flip it on the pan since i was using a nonstick so the top not being cooked bothered me a little. didnt do the onions (onion powder sub) but i think i would only want completely soft caramelized onions on this so i may try that next time. needed some sweetness so that could be perfect. really delicious though especially w a good amount of cheese, kale, and frozen broccoli.
Can this be frozen & reheated? Or is it really only to be eaten freshly made?
This was a great healthy recipe. I like "Bellaverdi's" idea of baking for 40 minutes at 350 degrees. I used a large bunch of chard, sauteed the stems with an onion and some garlic, and then added the leaves and 2 tablespoons of tarragon just to wilt. I layered my casserole dish with the chard/stem/onion mix, sliced red potatoes, and bits of ham; then I added more of each layer. I topped with 1 cup of grated Swiss cheese and grated some nutmeg over all. It was delicious.