This is an easy recipe for a vegetable frittata that would be great for a brunch, lunch or dinner. This frittata goes together quickly and if you plan for it, you can even use up any leftover vegetables you might have from last night’s dinner. This recipe is great for beginning cooks as it tastes terrific and (the way we made it) is actually a twist on a simple plate of scrambled eggs. As always, our ingredients came from Trader Joe’s!
We got this idea from Mark Bittman’s Food Matters book. He actually calls the recipe “More-. Vegetables-Than Egg Frittata and it is on page 170. We read his recipe and then modified it slightly for the items we had in the refrigerator today. We also modified the dish to be more like “scrambled eggs with lots of goodies” instead of a classic frittata which come out more like an eggy “cake” that you can serve in wedges or slices. We actually prefer the scrambled egg style, so that is what we created.
Mark notes that you can use cooked or raw vegetable when you make this frittata and that is what we did. We had some leftover zucchini from dinner a couple of nights ago, and then added in some fresh vegetables. We used slightly less vegetables then the original recipe called for, and would plan to use more next time.
Ingredients (serves 2):
- Olive oil (for the pan)
- ½ small sweet onion, sliced or diced
- 2 -3 cups sliced cooked and raw vegetables (we used spinach, zucchini slices, cherry tomatoes and mushrooms) (the original recipe called for 4 to 6 cups of veggies)
- ¼ cup fresh basil leafs (we did not have any fresh basil and used a spoonful of pesto in the egg mixture instead and that worked perfectly)
- 1/3 -1/2 cup grated Parmesan cheese (he says optional, but we say use it!)
- 2-3 eggs (we used 3 eggs for the two of us)
1. Heat the skillet (non-stick) over medium heat, and add a spoonful of oil. Now add the onions and cook for about 5 minutes while you get all the other vegetables ready.
2. Add the chopped up vegetables (except any tender leaf like spinach or the basil leafs) and continue to cook until they are cooked and heated through the way you like them. We like our vegetables “crisp-tender” so that you can stick a fork into the vegetables and it goes in easy, but the vegetables are not “mushy”. When the veggies are ready, season them lightly with salt and pepper
3. While the vegetables are cooking, crack 3 eggs into a bowl and whisk together. Add some salt and pepper and the cheese (and pesto if you are using it).
4. When all the vegetables are ready, add the leafy vegetables (the spinach) and stir them around the pan for a minute. When they start to wilt, add the egg mixture to the pan and stir around the pan and continue to cook like you would for regular scrambled eggs. The eggs will cook, the cheese will melt and in a few minutes you will have a great frittata.
We are sorry to admit that this dish smelled so good that we just FORGOT to take a picture to show you the end result. Sorry. Next time we will try to control ourselves better and take a second to snap a photo.
We hope you try this recipe. We enjoyed making and eating this recipe so much that we are planning to make it again soon. We thought this recipe was easy and tasted GREAT.
If you are just learning to cook, are starting to cook more at home and/ or have joined the Food Revolution, this recipe would be a great one to master as it is very flexible and forgiving. You can use any kind combination of vegetables and cheese you have on hand, and this is also a great way to use up leftovers at any time during the week.
We recommend you “plan” to have some vegetables handy for the next time you are planning on serving eggs at your house.
Hey, did you make this frittata? What combination of vegetables and cheese did you use? Please take a minute to leave us a comment and let us know.