Adapted from More-Vegetable-Than-Egg Frittata in the New York Times, by Mark Bittman.
Our beautiful Wild Hope Farm farm shares have made me approach cooking from a new angle, like those reality shows where chefs are given sets of odd ingredients and must incorporate them into a meal. The farm share vegetables are prime candidates for this frittata, plus any others in our kitchen. The first time I made this recipe, the frittata included lots of roasted veggies: kohlrabi, baby carrots, broccoli, cauliflower, sweet potato, plus onion and parsley. We had 3 ears of corn so the kernels went in too after the onions were cooked. I added 6 ounces of ricotta cheese that happened to be in the fridge to the egg and parmesan mixture. Our dinner was great!
2 tablespoons olive oil
½ onion, sliced
salt and black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables, or roasted vegetables
¼ cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
½ cup freshly grated Parmesan cheese
Put olive oil in a skillet and turn heat to medium. When fat is hot, add onion and cook until it is soft, 3 to 5 minutes. Season with salt and pepper. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them after any others have cooked and stir before proceeding.)
When vegetables are nearly done, turn heat to low and add herbs. Cook, stirring occasionally, until vegetables are tender.
Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing the egg mixure 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.