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.
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
Directions
Preheat oven to 400
Dice the onion or slice the leek.
In a cast iron pan, saute in butter or oil (or a combination) for 5-10 minutes, until soft—about ten minutes.
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.)
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.
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.
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