Best 2 More Vegetable Than Egg Frittata Mark Bittman Recipes

In the realm of culinary delights, the "More Vegetable than Egg Frittata" crafted by Mark Bittman stands as a testament to the harmonious blend of vibrant vegetables and delicate eggs. This delectable dish, often referred to as "Frittata di Verdura," hails from the sun-kissed lands of Italy, a country where culinary traditions and fresh produce intertwine. The essence of this frittata lies in its abundance of vegetables, which take center stage, while eggs serve as a binder, bringing together a symphony of flavors and textures. Whether you seek a wholesome breakfast, a light lunch, or a flavorful dinner, this "More Vegetable than Egg Frittata" promises to tantalize your taste buds and nourish your body.

Here are our top 2 tried and tested recipes!

MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)

More-Vegetable-Than-Egg Frittata (Mark Bittman) image

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.

Provided by blucoat

Categories Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil or 2 tablespoons butter
1/2 onion, sliced (optional)
salt & fresh ground pepper
4 -6 cups of any raw vegetables or 4 -6 cups barely cooked vegetables, chopped or sliced
1 teaspoon mint leaves or 1 teaspoon any other herbs
2 -3 eggs
1/2 cup freshly grated parmesan cheese (optional)

Steps:

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.).
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 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.

MARK BITTMAN'S MORE-VEGETABLE-THAN-EGG FRITTATA RECIPE - (4.6/5)

Mark Bittman's More-Vegetable-Than-Egg Frittata Recipe - (4.6/5) image

Provided by courtneyepowell

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/2 onion, sliced
Salt and ground black pepper
6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary
1/4 cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves (optional)
3 eggs
1/2 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat. When the oil is hot, add the onion, sprinkle with salt and pepper to taste, and cook for 3 minutes, or until it's soft. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust the heat so the vegetables brown a little without scorching. (If you're starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding to the next step.) When the vegetables are nearly done, reduce the heat to low and add the basil, if using. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms. Meanwhile, beat the eggs with salt and pepper to taste, along with the Parmesan. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook undisturbed for 10 minutes, or until the eggs are barely set. (You can set them further by putting the pan in a 350°F oven for a few minutes or by running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.

Tips:

For a more flavorful frittata, use a variety of vegetables, such as bell peppers, onions, mushrooms, and spinach.
If you don't have a nonstick skillet, lightly grease a regular skillet with cooking spray or butter.
To ensure the frittata is cooked evenly, reduce the heat to low and cover the pan for the last few minutes of cooking.
If you're using frozen vegetables, thaw them before adding them to the frittata.
Serve the frittata warm or at room temperature.
To make the frittata ahead of time, cook it according to the recipe and then let it cool completely. Cover the frittata and refrigerate for up to 3 days. Reheat the frittata in a preheated 350°F oven for 20-30 minutes, or until heated through.

Conclusion:

This vegetable-packed frittata is a delicious and easy-to-make breakfast, lunch, or dinner option. It's perfect for using up leftover vegetables, and it's also a great way to get your daily dose of vegetables. The frittata is also versatile, so you can customize it to your liking by adding different vegetables, cheeses, or herbs.