A delicious and nutritious frittata loaded with vegetables and enhanced with the rich flavor of Parmesan cheese.
30 minutes
A delicious and nutritious frittata loaded with vegetables and enhanced with the rich flavor of Parmesan cheese.
tablespoons
Onion, sliced
each
to taste
to taste
Mixed Vegetables, chopped or sliced
cups
Fresh Herbs, chopped
teaspoons
each
Parmesan Cheese, freshly grated
cups
1. Sauté Onions
In a nonstick or well-seasoned cast iron skillet, heat the olive oil over medium heat. Add sliced onion if using, season with salt and pepper, and cook until soft, about 3 to 5 minutes.
2. Brown Vegetables
Increase heat to medium-high and add the vegetables to the skillet. Stir occasionally and cook until they begin to soften and slightly brown—timing will vary from a few minutes for greens to about 15 minutes for sliced potatoes. For precooked vegetables, simply stir them in with the onions before proceeding to the next step.
3. Add Herbs
Once the vegetables are nearly done, reduce heat to low and stir in your chosen fresh herbs. Cook until the vegetables are completely tender.
4. Prepare Egg Mixture
While vegetables are cooking, in a separate bowl, beat the eggs with some salt and pepper. Mix in the Parmesan cheese if you're including it.
5. Cook Frittata
Pour the egg mixture over the vegetables, ensuring an even distribution. Let it cook undisturbed until the eggs are just set, about 10 minutes. For a firmer top, place the skillet under the broiler for 1 to 2 minutes.
6. Serve
Cut the frittata into wedges and serve either hot, warm, or at room temperature.
Sauté vegetables until just tender to prevent a watery frittata. For high water content veggies like zucchini or mushrooms, sauté until moisture evaporates.
Use a non-stick ovenproof skillet, like cast iron, for even cooking and easy transfer from stovetop to oven.
Choose a colorful variety of veggies for a nutrient-dense and visually appealing dish. Consider texture and flavor contrasts, like tender spinach with crisp bell peppers.
Bake until just set, with a slight jiggle in the middle, to avoid overcooking from residual heat.
Vigorously whisk the eggs before adding to incorporate air for a fluffier frittata.
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