New York Times More Vegetable Than Egg Frittata
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 2 tablespoons olive oil (I used butter)
- 1⁄2 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)
- 1⁄4 1 teaspoon mint leaves or 1 teaspoon any other herbs
- 2 -3 eggs
- 1⁄2 cup freshley grated paresman cheese
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.
Questions & Replies
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.