Any Veggie Frittata Recipe
by Michael Pollan on Dec 17, 2015
A vegetable frittata — aka open-faced omelette — is just about the easiest, tastiest, cheapest and most nutritious meal you can make in less time than it takes to go pick-up take-out or microwave a pizza. This is not so much as a recipe as a set of guidelines or principles; you can vary the vegetables, add some ham or bacon or smoked salmon if you like, and expand or contract as you see fit. This dish is a great way to redeem those vegetables loitering in the far corners of the fridge that are past their prime.
Recipe courtesy of Michael Pollan.
Recipe courtesy of Michael Pollan.
- Course
- Breakfast and Brunch
Ingredients
- One onion or leek
- Olive oil or butter
- Eight eggs
- A splash of milk
- Any or all vegetables you have around or like, including: spinach, kale or chard, asparagus, summer squash, peppers, peas, green beans, potatoes, mushrooms. Frozen vegetables are also fine. In spring, summer, and fall the elements in a frittata can reflect whatever is going on in your garden.
- Cheese—optional
- Fresh herbs (or dried)
- Salt and pepper to taste
Instructions
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Preheat oven to 400
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Dice the onion or slice the leek.
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In a cast iron pan, saute in butter or oil (or a combination) for 5-10 minutes, until soft—about ten minutes.
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While the onions or leek are sautéing, slice or tear vegetables into small, bite-size pieces. Add to pan with onions or leeks. Saute for a few minutes, until tender. Season. (Potatoes should be parboiled or otherwise cooked in advance.)
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Mix the eggs in a bowl with a splash of milk. Pour mixture over vegetables. Grate and add some cheese; sprinkle some fresh herbs. Let cook for a two or three minutes to let a crust form, then put in the oven for ten minutes, or until set.
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You can flip the pan over to release the whole frittata onto a serving plate, or cut slices from the pan like a pie and serve slices. Good served with a salad and crusty bread.