MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)
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
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.
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Sarah Jane
[email protected]I would definitely recommend this recipe to others.
Konlan Safura
[email protected]Overall, I thought this was a good recipe. It was easy to make and the frittata was tasty.
Mila Uti
[email protected]I found that the frittata was a little dry. I think I would add a little more milk next time.
belal hasan
[email protected]The only thing I would change about this recipe is to add a little more cheese.
Billz
[email protected]I made this frittata for a brunch party and it was a huge success.
atbin tamu
[email protected]This frittata is perfect for breakfast, lunch, or dinner.
UMOR Miya
[email protected]I've made this frittata several times and it's always a crowd-pleaser.
raymundo frias
[email protected]This frittata is a great way to get your kids to eat their vegetables.
Abraham Zewde
[email protected]I love that this recipe is so versatile. You can use any vegetables you like, and it always turns out great.
Hassan juma Mohammed
[email protected]This is a great recipe for a quick and easy weeknight meal. I used whatever vegetables I had on hand and it turned out delicious.
Lacey O'Neill
[email protected]I followed the recipe exactly and the frittata turned out great! It was light and fluffy, and the vegetables were cooked to perfection.
Mishelle Mokoena
[email protected]This frittata was a hit with my family! The vegetables were perfectly cooked and the frittata was so flavorful. I will definitely be making this again.