This recipe is great because of the sheer volume of veggies it can absorb. We like to add shredded potato or carrot for body, and we always use a lot of greens. This is from Food Matters by Mark Bittman, in which he makes the case that we’d all be a lot healthier if we based more of our meals around vegetables. CSA folks: I think we’re set.
More-Vegetable-Than-Egg Frittata from Food Matters by Mark Bittman
1 T. olive oil
1/2 onion, peeled and sliced
Salt and freshly ground black pepper
4 to 6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary.
1/4 c. fresh basil leaves, or 1 t. chopped fresh tarragon or mint leaves (optional)
2 or 3 eggs
1/2 c. freshly grated Parmesan cheese (optional)
1. Put the olive oil in a skillet and turn the heat to medium. When the oil is hot, add the onion and cook, sprinkling with salt and pepper, until it’s soft, about 3 minutes. 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.)
2. When the vegetables are nearly done, turn the heat to low and add the basil. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.
3. Meanwhile, beat the eggs with some salt and pepper, along with the cheese if you’re using it. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until the eggs are barely set, 10 minutes or so. (You can set them further by putting the pan in a 350 degree oven for a few minutes, or running it under the broiler for a minute or two.) Cut into wedges and serve hot, or at room temperature.