Stove Top Vegetable Frittata
When I’m tired and have zero interest in cooking, I often make myself a frittata. Traditionally thick, custardy, and baked in an oven, this stove-top version is simpler and thinner. Pick just about any vegetable combination you like for the filling. I tend to be guided by whatever’s in my fridge but visit the recipe-free cooking section (p. 141) if you want inspiration. Among my favorite combinations: mushrooms and spinach, tomatoes and broccoli, and kale and cooked potatoes. Pick any cheese you like, shred it, and add it about halfway through the cooking process so it melts into the eggs. All that’s left to do is to make yourself a side salad.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ½ teaspoon salt, divided, plus more to taste
- 2 to 3 cups vegetables, chopped
- Freshly ground black pepper
- 4 eggs, beaten
- ½ cup shredded Gruyere cheese
Serving suggestion
Fresh parsley, chopped
Chunky salsa
Instructions
- 11. Heat the olive oil over medium heat in a 9-inch skillet with a lid. Add the onion and cook with a sprinkle of salt until it softens, about 3 to 4 minutes.
- 22. Add the chopped vegetables of your choice. Sauté with ¼ teaspoon salt and black pepper until almost cooked—how long depends on the vegetables you use.
- 32. Whisk together the eggs, ¼ teaspoon salt, and black pepper in a small bowl. Pour the eggs over the vegetables and stir until evenly blended. Let the eggs cook until they start to set.
- 43. Add the cheese. Loosen the edges of the frittata with a knife or spatula and tilt the pan so the eggy mix doesn’t pool. Cover the skillet with the lid and keep the heat low until the eggs are cooked through, about 4 to 5 minutes.
- 54. Cut into wedges and serve topped with chopped parsley and a side of salsa.
Easy Ingredient Swaps
↔Cheese of your choice for the Gruyere
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