New York Times More Vegetable Than Egg Frittata

1. 1

   Put olive oil in a skillet and turn heat to medium. When fat is hot, add onion and cook. Sprinkle with salt and pepper and cook 3 to 5 minutes.

2. 2

   Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. If vegetables are precooked just add to onions and stir before proceeding.

3. 3

   When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.

4. 4

   Meanwhile, beat eggs with some salt and pepper, along with cheese if using.

5. 5

   Pour over vegetables distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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