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Sunday Morning Vegetable Frittata

Sunday Morning Vegetable Frittata

Chances are, you already have everything you need in your fridge to make this simple frittata. With eggs, fresh vegetables, herbs, and a little Parmesan, it’s an easy, delicious breakfast that makes the most of what you have on hand.

2 to 4 servings

Ingredients:
  • 2 tbs olive oil
  • ½ onion, sliced
  • Salt and black pepper
  • 4 to 6 cups chopped vegetables
  • ¼ cup fresh basil or parsley leaves, or 1 tsp chopped fresh tarragon, mint or another herb
  • 2 or 3 eggs
  • ½ cup freshly grated Parmesan cheese
Directions:

  1. Preheat the oven to 375°F (190°C). Heat the olive oil in a nonstick or well-seasoned cast iron skillet that is oven-safe over medium heat. Add onion to the pan, season with salt and pepper, and cook for 3 to 5 minutes, until softened. Add the vegetables and increase the heat slightly. Cook, stirring occasionally, until tender. Leafy greens may take just a few minutes, while sliced potatoes can take up to 15 minutes. Adjust the heat as needed to allow the vegetables to brown lightly without burning. If using precooked vegetables, simply stir them into the softened onions before moving on to the next step.

  2. Once the vegetables are almost cooked, reduce the heat to low and stir in the herbs. Continue cooking, stirring occasionally, until the vegetables are tender.

  3. In a bowl, whisk the eggs with salt and pepper, adding the Parmesan. Pour the mixture evenly over the vegetables and cook without stirring for 2 to 3 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 8 to 12 minutes, or until the eggs are just set in the centre. Slice into wedges and enjoy hot, warm or at room temperature.

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