Vegetable Frittata

This weeknight-friendly dish is a great way to use up vegetable odds and ends in the fridge. By chopping the vegetables finely, by hand or in the food processor, less-than-favorite ingredients go virtually unnoticed. This frittata is equally delicious hot, cold, or at room temperature, and it's a great lunchbox addition.

Jenna Helwig

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Ingredients

2 tablespoons olive oil		up to 1/2 cup grated cheddar cheese or Parmesan cheese or crumbled goat cheese
up to 2 cups finely chopped vegetables, such as zucchini, onion, bell peppers, or cooked broccoli		1/2 teaspoon salt, divided
6 eggs		pepper

directions

Total:

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1
Preheat the oven to 375º. Line a round pie pan or an 8 X 8 inch baking pan with parchment paper.
2
Heat the olive oil over medium heat in a large sauté pan. Add whatever vegetables you're using, plus 1/4 teaspoon of salt. Sauté until the vegetables are soft, about 10 minutes. Spread the vegetables evenly in the prepared pan.
3
Using a fork, beat together the eggs, salt, pepper in a medium bowl.
4
Pour the egg mixture over the vegetables and sprinkle on the cheese.
5
Place the skillet in the oven and cook until eggs are just set, about 15-20 minutes.

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Vegetable Frittata

Ingredients

directions