You can make this with whatever vegetables are in season or on hand. Super easy and lovely for brunch or a light dinner with a side salad.
Serves 2
Ingredients:
2 Tbl. olive oil
1 shallot or 1/2 onion, sliced thin
4 to 6 cups of diced vegetables (broccoli, zucchini, asparagus, etc or a combination)
Salt and pepper to taste
1/2 cup roughly chopped fresh herbs (basil, mint, parsley or a combination)
4 to 6 eggs (depending on how big you want your frittata)
1/4 cup grated parmesan (optional)
Instructions:
Preheat your broiler.
Pour the olive oil into a skillet and place over medium heat. Add the shallot or onion and saute until soft.
Add vegetables and increase heat to medium-high. Season well with salt and pepper and stir fry until they are just getting soft, about and lightly browned, about 5-8 minutes.
When vegetables are nearly done, turn heat down to medium-low and add the herbs. Stir just until they are distributed and slightly wilted.
Meanwhile, beat your eggs along with some salt and pepper and add the parmesan if you're using it. Pour the eggs on top of the vegetables and cook undisturbed until they the eggs just set, about 10 minutes.
Put the skillet into the oven under the broiler and cook for just a minute or two until the top is lightly browned.
Slip the frittata out of the skillet onto a chopping board. Slices into wedges and serve, adding a bit of flaky salt and more pepper if you'd like.
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