File under: Breakfast for dinner.
Cross reference to: Good uses for leftover cooked vegetables. And also: Meatless Monday.
Here’s a simple cooking technique that should be part of your repertoire: the frittata. You get practically unlimited mileage out of the frittata—breakfast, brunch, dinner, even lunch the next day. Place a wedge of this eggy wonder between two slices of toast, and you have a healthy and satisfying meal on the go.
Forget what you may have heard about frittata being a tricky thing, what with flipping it in the pan and all. Too, it’s far more interesting than a plain ol’ omelet. Master this, and you can make it completely your own by adding whatever cooked vegetables you prefer—zucchini, potato and onion, roasted red pepper, steamed broccoli or asparagus, sautéed greens. Cook the vegetables first, or use leftovers. Whisk some eggs (I like Alice Waters’ technique of adding a bit of olive oil to the eggs). Maybe add a nip of cheese if you’d like: crumbled feta or goat cheese mixed in, or freshly grated Parmesan on top. Cut the frittata into 4 wedges and serve over a bed of lightly dressed salad greens, or a nice pool of warmed tomato sauce.
Easy. Delicious. Fast. Promise.
easy vegetable frittata recipe
6 large eggs
2 tsp. plus 1 Tbsp. olive oil
1 1/2 to 2 cups cooked vegetables of your choice
1/4 cup fresh parsley leaves (optional)
2 oz. crumbled feta or goat cheese (optional)
salt and freshly ground pepper
Preheat broiler. In a bowl, whisk together eggs, 2 tsp. olive oil, 1/2 tsp. salt and freshly ground pepper. Stir in cooked vegetables and parsley and cheese (if using). Over medium-high heat, warm an ovenproof cast-iron or nonstick skillet; the pan is warm enough when a bit of water dripped into the pan sizzles and evaporates. Pour in 1 Tbsp. olive oil and swirl to coat the pan. Lower the heat to medium and quickly pour the egg-vegetable mixture into the pan; as the egg begins to set, use a silicone spatula or wooden spoon to gently lift up the edges of the frittata so that the uncooked egg runs underneath. Cover the pan and cook for 5 to 7 minutes, until the eggs are mostly set but still a bit liquid on top. Transfer pan from stovetop to broiler, and broil for about 3 minutes until the eggs become puffy and browned on top. Cut the frittata into 4 wedges and serve.
(Note: In the dish shown in the photo, I used a combination of leftover grilled blue potatoes with garlic, and grilled broccoli.)