What’s for Dinner?

Check out this inverted frittata recipe from Mark Bittman of the New York Times food section; I’ve made it three or four times since it was published. It’s a tasty way to use up leftover veggie and cheese scraps in a healthy meal that’s vegetarian but still delivers on the protein. And so economical — only two or three eggs required!

Tonight’s version: creamer potatoes, red pepper, caramelized onions, spinach, a little cheddar cheese and a bit of curry powder and cumin. It was pretty good, but using the fresh herbs suggested in the recipe makes a big difference.

More-Vegetable-Than-Egg Frittata
from the NY Times, 7/15/09

* 2 tablespoons olive oil or butter
* 1/2 onion, sliced (optional)
* Salt and ground black pepper
* 4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
* 1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or another herb
* 2 or 3 eggs
* 1/2 cup freshly grated Parmesan cheese (optional).

1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)

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

3. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.

Yield: 2 or 4 servings.


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