NEW YORK TIMES MORE VEGETABLE THAN EGG FRITTATA
Make and share this New York Times More Vegetable Than Egg Frittata recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 358.5, Fat 25.9, SaturatedFat 7.8, Cholesterol 204.1, Sodium 405.5, Carbohydrate 17.5, Fiber 5.3, Sugar 4.5, Protein 17.4
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Martha Moyo
[email protected]I'm not a big fan of frittatas, but this one was actually pretty good. The vegetables were cooked perfectly and the egg mixture was light and fluffy. I would definitely make this again.
Karen Hancik
[email protected]This was a great recipe! I made it for dinner last night and it was a hit with my family. The frittata was easy to make and it was cooked perfectly. The vegetables were tender and flavorful and the egg mixture was light and fluffy. I would definitely
Aayusha Diyali
[email protected]This frittata was a bit too salty for my taste. I think I would use less salt next time.
Teresa Swanson
[email protected]I'm a vegetarian and I really enjoyed this frittata. It was a great way to get my daily dose of vegetables and it was also very filling.
salamaa Mmdouh
[email protected]This frittata was a bit too oily for my taste. I think I would use less olive oil next time.
TEMILOLUWA JOLAOSO
[email protected]I followed the recipe exactly and my frittata turned out great! It was cooked perfectly and the vegetables were tender and flavorful. I would definitely make this again.
Mishka Johnson
[email protected]This frittata was a bit bland for my taste. I think I would add more seasonings next time.
firaol ibrahim
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover vegetables and it's a delicious and healthy meal.
Mx rony
[email protected]This was a great recipe! I made it for breakfast this morning and it was a hit with my family. The frittata was easy to make and it was cooked perfectly. The vegetables were tender and flavorful and the egg mixture was light and fluffy.
Lily Par
[email protected]I'm not a big fan of eggs, but this frittata was surprisingly good. The vegetables were cooked perfectly and the egg mixture was light and fluffy. I would definitely make this again.
Stacey Teteni
[email protected]This frittata was a delicious and easy way to get more vegetables into my diet. I used a variety of vegetables that I had on hand, including broccoli, spinach, and zucchini. The frittata was cooked perfectly and was fluffy and flavorful.