By: Joonsoo Kim adapted from Laura Vitale from Laura in the Kitchen
Cook Time: ≈ 10-15 minutes
Broiling Time: 2-5 minutes
Makes: One Frittata
2-3 large eggs
1 teaspoon olive oil
2/3 cup or so of any vegetables of your choice, chopped (Asparagus, carrot, broccoli, zucchini are good, don’t use veggies that are too juicy though, like tomatoes)
salt and pepper to taste
1/4 cup of cheese, preferably mozzarella (part-skim is alright, just don’t use fat free) but apparently feta works too… ???
parmigiano reggiano (optional) (I haven’t found that it significantly does something to the dish, but whatever, Laura Vitale puts it into everything, so I usually do too. It’s expensive too, so it makes me feel like the dish is special. lol)
Chop your vegetables into small, bead-size pieces (I prefer small pieces, but truly, I don’t think it makes too much of a difference.)
Heat a teaspoon of olive oil in a skillet on medium-low heat.
Crack your eggs into a separate bowl and whisk with a fork to combine the yolks and whites.
Put your vegetables into your hot pan and stir with a wooden spoon until they’re mostly cooked through. Add the tougher veggies like carrots or asparagus before the softer ones like zucchini or squash.
Salt and pepper both your veggies in the pan, and eggs in your separate bowl.
Preheat your broiler.
Once your veggies have browned a bit and are mostly cooked through, add the eggs. Play with the eggs a bit with your wooden spoon to make sure most of it is cooked so that a bit is still undercooked.
Add your cheese, then put the pan under the broiler. (if your pan-handle is plastic, wrap it in foil so it doesn’t melt under the broiler.)
Once the cheese is nicely brown (which might take anywhere from 2-5 minutes), take it out. Remove to a plate and serve as is. Enjoy!