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    You are in: Home / Recipes / More-Vegetable-Than-Egg Frittata (Mark Bittman) Recipe
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    More-Vegetable-Than-Egg Frittata (Mark Bittman)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    blucoat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
    3. 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 into wedges and serve hot, warm or at room temperature.

    Ratings & Reviews:

    • on February 09, 2011

      55

      This is so easy-- I had originally planned to make a crust-less quiche for dinner but went with this instead to save time and am glad I did. It is tasty, healthy, and FAST-- bake time is only 10 minutes (plus a little more for blanching your vegetables). It is also very versatile. I made mine with wilted Kale and Broccoli Romanesco but it could be adapted for any season (on the NYT website their is a short video of Bittman making this recipe with Asparagus-- http://nyti.ms/hEw8oX). Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for More-Vegetable-Than-Egg Frittata (Mark Bittman)

    Serving Size: 1 (60 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 96.0
     
    Calories from Fat 82
    85%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.7 g
    8%
    Cholesterol 93.0 mg
    31%
    Sodium 35.7 mg
    1%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    vegetables

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