Green Veggie Frittata
A simple and tasty one-pan brunch or dinner- just round out with fruit and/or salad. We especially like to make this frittata recipe for the versatility of its leftovers, which will be good for a couple of days.
Since it is not a tall fluffy frittata, it makes an excellent picnic lunch, breakfast-to-go bar, or "crust" for an open-faced ham and/or cheese tomato sandwich topped with greens.
Though it was technically created as a green veggie dish, feel free to be a rebel and throw in a few sliced sauteed mushrooms, radishes, peppers, etc.
1 Tbsp. olive oil
2-3 Tbsp. chopped spring onion, or other mild onion
1 small clove garlic, minced or pressed- optional
4-5 c. mixed small-chopped or shredded green vegetables of your choice –broccoli, peas, asparagus, zucchini, kale, spinach, etc.
6 eggs, beaten
¼ c. milk
¼ c. grated Parmesan cheese
Salt and pepper
Preheat oven to 400.
Saute onions in the olive oil in a 10” oven proof skillet for 1-3 minutes, until soft. Add veggies and cook just until barely crisp-tender. Don’t overcook— they will continue to cook in the oven.
Remove from heat.
Note: If you are using vegetables that have very different cook times, add the ones that will take longer to the pan first, then delicate ones later.
In a bowl, whisk eggs, milk, cheese, salt and pepper.
Pour into the skillet, pushing the veggies around so that they are evenly distributed throughout the frittata. Bake for 10-15 minutes, or until it has set (test with a toothpick or knife).
Cut into wedges and serve.
Recipe created or adapted by Liz Talley, Urban Graze
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