MORE-VEGETABLE-THAN-EGG FRITTATA
This frittata is one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- 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 two if top does not set. Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 0 grams, TransFat 0 grams
MORE-VEGETABLE-THAN-EGG FRITTATA
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.
Provided by Mark Bittman
Categories breakfast, dinner, quick, weeknight, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)
This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.
Provided by blucoat
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put olive oil or butter 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 into wedges and serve hot, warm or at room temperature.
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
MARK BITTMAN'S MORE-VEGETABLE-THAN-EGG FRITTATA RECIPE - (4.6/5)
Provided by courtneyepowell
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium heat. When the oil is hot, add the onion, sprinkle with salt and pepper to taste, and cook for 3 minutes, or until it's soft. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust the heat so the vegetables brown a little without scorching. (If you're starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding to the next step.) When the vegetables are nearly done, reduce the heat to low and add the basil, if using. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms. Meanwhile, beat the eggs with salt and pepper to taste, along with the Parmesan. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook undisturbed for 10 minutes, or until the eggs are barely set. (You can set them further by putting the pan in a 350°F oven for a few minutes or by running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.
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