Adapted from Mark Bittman’s recipe for More-Vegetable-Than-Egg Frittata, this dish satisfies at any time of day. You can use any vegetables, but this combination is especially good. If you like, add grated cheese mixed in with the beaten eggs or sprinkle it on top before the frittata goes under the broiler.
A couple tablespoons of butter
Half a white or yellow onion, sliced
Salt and ground black pepper
3 medium-sized potatoes (try Yukon Gold), peeled and sliced
A couple large handfuls of spinach (or other greens of your choice)
Good olive oil
Large handful of chopped fresh basil and parsley
- In a nonstick or well-seasoned cast iron skillet, heat the butter on medium. When it’s hot, add the onion, season with salt and pepper, and cook until starting to soften—about five minutes. Add the sliced potatoes and cook, stirring and turning intermittently, until just softened—about twenty minutes. You can cover the pan to help the potatoes cook evenly. Drizzle generously with olive oil, then add the spinach. Stir to combine, cover and let the spinach cook down.
- Add the herbs and stir. Turn the heat to low and cook another couple minutes, until all ingredients are nicely tender. Heat the broiler.
- Meanwhile, beat the eggs with salt and pepper and some grated cheese, if you like. Distribute vegetables evenly in the skillet, then pour eggs over the top. Let them cook undisturbed for ten minutes. (You could also add grated cheese on top now, before broiling). Put the pan under the broiler for a minute or two, so the top fully sets.
- Slide the frittata out of the pan onto a cutting board and cut into wedges. Serve hot, warm, or room temperature.