More Vegetable Than Egg Frittata Mark Bittman Recipes

MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)

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.

MORE-VEGETABLE-THAN-EGG FRITTATA

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.

MORE-VEGETABLE-THAN-EGG FRITTATA

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.

MARK BITTMAN'S MORE-VEGETABLE-THAN-EGG FRITTATA RECIPE - (4.6/5)

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.

FRITTATA

Steps:

• Cook coarse-chopped slab bacon in olive oil until fat is rendered; add chopped leeks (or onion) and cook until soft. Pour in beaten eggs, sprinkle Parmesan on top and cook over low heat, undisturbed, until the eggs are barely set. (This will take a while, but you can speed things up by running it under the broiler for a minute.) Garnish: Blue cheese.

HERB-AND-OLIVE FRITTATA

Steps:

• Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
• Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.