Lately, I’ve been craving eggs, so I made a frittata twice this week. Having an assortment of veggies, a few eggs and a little grated parmesan on hand, enabled me to put this frittata onto the table in about 20 minutes, start to finish! Served alongside a slice of crusty whole grain bread, it makes a perfect breakfast or lunch!
This is a way to use up any vegetables you have on hand. For the first frittata, I used leeks, a red bell pepper, a handful of shiitake mushrooms and a small mountain of baby spinach, seasoned with a little smoked paprika. The result was delicious!
Here is how to make the frittata:
- 1 large leek, cleaned, trimmed and sliced into half moons
- 1 cup of shiitake mushrooms, cut into bite-sized pieces
- 1 red bell pepper, washed and also cut into bite-sized pieces
- 6 to 8 oz. of washed and dried baby spinach
- 3 eggs, scrambled with 3 to 4 tablespoons of water
- a little good quality olive oil
- sea salt
- smoked paprika or cayenne pepper
- 1/3 cup grated parmesan
Heat a pan over medium-high heat.
Add a little olive oil and swirl it around the pan.
Add the leeks and sauté for a few minutes.
Add the mushrooms and sauté for a few more minutes.
Next add the bell pepper, continue to stir and sauté until veggies have a little color, but are still crisp.
Sprinkle a little salt and smoked paprika over the veggies and cook until fragrant.
Pile the spinach on top, raise the heat and stir until the spinach is wilted.
There should be very little liquid in the pan at this point.
Evenly distribute the vegetables in the pan and pour the egg mixture over it.
Lower the heat and sprinkle with parmesan.
Cook for about 4 minutes on the stove top.
Then put it under the broiler ( I use the middle shelf ) for a few minutes, until set and a little browned.
Don’t cook it too long, or the eggs will get rubbery.
Here is another variation, using a red onion, some chanterelle mushrooms, a red bell pepper and some green asparagus. For the seasoning I used a herbal blend and a sprinkle of sea salt. This one was very tasty as well.
Be creative and try combinations of whatever you have sitting around. I’ve used potatoes, tomatoes, zucchini, summer squash, finely sliced kale, cauliflower, romanesco, broccoli …
For seasoning, try Madras curry powder with the cauliflower and potatoes. Thai curry paste, a little chipotle en adobo, herbs de Provence, the choices are endless. Use a little cheese on top, or leave it off entirely.
I use only three eggs to keep things light, and with all the vegetables in the frittata, we get two meals out of it. This dish also reheats beautifully, or can be eaten at room temperature.
I am going to make another one tomorrow, using chipotle peppers to spice up a Mexican style frittata with corn, black beans, red bell peppers, chopped cilantro and green onions. Maybe I’ll make a little salsa to eat along with it! Yum!