New York Times More Vegetable Than Egg Frittata

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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil (I used butter)
  • 12
    onion, sliced
  • salt, to taste
  • pepper, to taste
  • 4 -6
    cups broccoli, cauliflower, spinach, etc (any chopped or sliced or raw or barely cooked vegetable)
  • 14
    1 teaspoon mint leaves or 1 teaspoon any other herbs
  • 2 -3
  • 12
    cup freshley grated paresman cheese
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DIRECTIONS

  • Put olive oil in a skillet and turn heat to medium. When fat is hot, add onion and cook. Sprinkle with salt and pepper and cook 3 to 5 minutes.
  • Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. If vegetables are precooked just add 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 using.
  • 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.
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