More-Vegetable-Than-Egg Frittata

I’ve always loved breakfast.  I look forward to brunch on weekends and I get really excited about breakfast for dinner.  I even enjoy non-breakfast foods early in the morning, ie for breakfast.  If you’re the same, then I’m sure you can feel my disappointment when I woke up this morning and only found 3 eggs to make breakfast for two.  Fortunately, Mark Bittman can cook anything, and writes recipes open to anyone’s pantry.  Which is perfect for those of us that don’t follow recipes anyway.

More-Vegetable-Than-Egg Frittata

Adapted from Mark Bittman

2T olive oil or butter

1/4 onion, finely chopped

4 to 6 cups of any chopped or sliced raw or barely cooked vegetables {I used asparagus, mushroom and spinach.}

2-3T thyme or any other herb

3 eggs

1/2 cup freshly grated gruyere

Salt and ground black pepper to taste

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.)

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

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.

Serves 2