Ingredients
Directions
Preheat oven to 450°
Prepare vegetables by removing stems. Chop and cut any stems into 1/4” slices.
Peel and dice onion/shallot and garlic, but keep them separate.
Heat 2 Tbsp oil in heavy pan over medium heat. Cook onion for 5 minutes and add any stems. Season with salt and pepper. Cook with stems an additional 6-8 minutes.
Add any leafy greens or other vegetables, and cook until tender, approximately 3 minutes, adding a little water if pan dries out. Lower heat and add garlic, cook about 1 minute longer. Set aside.
Crack eggs into a bowl, beat lightly, add Parmesan, optional cheese, herbs, salt and pepper to taste.
Spray a 8” x 8” pyrex dish with nonstick cooking spray. Spread cooked vegetables evenly across the dish, then pour egg mixture over all.
Bake 20-25 minutes until lightly browned on top. Allow to rest before slicing.
Slice frittata into 6 individual portions, and serve onto plates. Garnish as desired.
Ingredients
Directions
Preheat oven to 450°
Prepare vegetables by removing stems. Chop and cut any stems into 1/4” slices.
Peel and dice onion/shallot and garlic, but keep them separate.
Heat 2 Tbsp oil in heavy pan over medium heat. Cook onion for 5 minutes and add any stems. Season with salt and pepper. Cook with stems an additional 6-8 minutes.
Add any leafy greens or other vegetables, and cook until tender, approximately 3 minutes, adding a little water if pan dries out. Lower heat and add garlic, cook about 1 minute longer. Set aside.
Crack eggs into a bowl, beat lightly, add Parmesan, optional cheese, herbs, salt and pepper to taste.
Spray a 8” x 8” pyrex dish with nonstick cooking spray. Spread cooked vegetables evenly across the dish, then pour egg mixture over all.
Bake 20-25 minutes until lightly browned on top. Allow to rest before slicing.
Slice frittata into 6 individual portions, and serve onto plates. Garnish as desired.
