vegetable frittata

You can serve frittatas for breakfast, lunch or dinner, and you can fill them with whatever vegetables, cheese or veggie meats you like. You can even serve pasta inside! I think an onion is necessary for flavor and I love the texture potatoes add, so today I'm doing an Italian style with tomatoes, potato and parmesan cheese. Here are some other good frittata combinations to try:

Asparagus + Swiss or Goat Cheese

Spinach + Potatoes + Feta

Broccoli + Veggie Bacon/Sausage + Cheddar

Red Pepper + Pasta + Parmesan

Sauté potato chunks in olive oil. After 2-3 minutes, add onion and veggies. Meanwhile, cook any vegetarian meats in the microwave and then chop. Add to stovetop veggies once cooked.

Whisk eggs well until frothy. Add salt, pepper & parsley.

On medium-low heat, pour eggs over cooked veggies. Do not stir- let it sit. Sprinkle cheese and cook 5-10 minutes until bottom is set.

You have a couple of options for how to cook the top of the frittata. You could flip it over and sauté it a few minutes- bake it if you a stovetop/oven-safe dish- or put under broiler for 3-4 minutes or until eggs are set. I was afraid to stick my regular non-stick pan under the broiler. But I've heard that's the best way, so didn't shut the door and left the handle sticking out, like this:

Sprinke of more cheese on top. You can serve hot or at room temperature.

[how to make a frittata, vegetarian frittata]