Chef’s Note

“I must confess mine turned out a little larger and with more eggs, but I did love it.”








  • 2 tablespoonsolive oil (I used butter)
  • 12 onion, sliced
  • salt, to taste
  • pepper, to taste
  • 4 -6 cupsbroccoli, cauliflower, spinach, etc (any chopped or sliced or raw or barely cooked vegetable)
  • 14 cupfresh basil or 14 cupfresh parsley leaves or 1teaspoon chopped fresh tarragon or 1teaspoonmint leaves or 1teaspoon any other herbs
  • 2 -3 eggs
  • 12 cup freshley grated paresman cheese
  • Directions

  • Put olive oil in a skillet and turn heat to medium.When fat is hot, add onion and cook.Sprinkle with salt and pepper and cook 3 to 5 minutes.
  • Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple minutes for greens to 15 minutes for sliced potatoes.Adjust heat so vegetables brown a little without scorching.If vegetables are precooked just add to onions and stir before proceeding.
  • When vegetables are nearly done, turn heat to low and add herb.Cook, stirring occasionally, until vegetables are tender.
  • Meanwhile, beat eggs with some salt and pepper, along with cheese if using.
  • Pour over vegetables distributing them evenly.Cook, undisturbed, until eggs are barely set, 10 minutes or so.
  • Run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm, or at room temperature.
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