This simple frittata — just eggs, vegetables, fresh herbs and a little Parmesan if you’re feeling luxurious — is proof that eating well doesn’t have to be deprivational. It can also be delicious.
Ingredients
- 2 tablespoons olive oil
- ½ onion, sliced (optional)
- Salt and black pepper
- 4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
- ¼ cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
- 2 or 3 eggs
- ½ cup freshly grated Parmesan cheese (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
178 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 7 grams protein; 93 milligrams cholesterol; 89 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 or 4 servings
Preparation
- Put olive oil 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 frittata into wedges and serve hot, warm or at room temperature.
30 minutes
Dining and Cooking