More-Vegetable-Than-Egg Frittata

Frittata is great anytime, hot or at room temperature, and can be made with almost anything. In the Food Matters kitchen, the ratio of vegetable to egg changes dramatically, with terrific results: I use four to six cups of vegetables and just two or three eggs for two hungry people, or for four or more servings as part of a larger meal or a larger appetizer. The vegetables remain dominant and delicious.

You can start with either cooked or raw vegetables: Try ribbons of spinach or chard, chopped fresh or dried tomatoes, potato slices, asparagus, broccoli rabe, sautéed mushrooms, zucchini, or eggplant cubes. Fresh basil is lovely with nearly everything, but other herbs like tarragon or mint are also super. And of course you can toss in some cooked crumbled sausage, bacon, or chopped ham, or even shrimp just before adding the eggs.

2 tablespoons olive oil

½ onion, peeled and sliced

Salt and freshly ground black pepper

4 to 6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary

¼ cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves (optional)

2 or 3 eggs

½ cup freshly grated Parmesan cheese, optional

1 Put a tablespoon of the olive oil in a skillet and turn the heat to medium. When the oil is hot, add the onion and cook, sprinkling with salt and pepper, until it’s soft, about 3 minutes. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust the heat so the vegetables brown a little without scorching. (If you’re starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding.)

2 When the vegetables are nearly done, turn the heat to low and add the basil. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.

3 Meanwhile, beat the eggs with some salt and pepper, along with the cheese if you’re using it. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until the eggs are barely set, 10 minutes or so. (You can set them further by putting the pan in a 350°F oven for a few minutes, or running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.

Better Poached Eggs: Soupy in a good way. In Step 2, instead of cooking the vegetables until dry, when they’re still soupy and on the raw side, add 2 cups (or more) vegetable stock or water. Bring to a gentle boil and carefully crack the eggs into the bubbling mixture. Cook, uncovered, until the eggs are set and done as you like them, anywhere from 3 to 7 minutes. Scoop the eggs, the vegetables, and some of the cooking liquid into bowls and serve.