This has become such a favorite around our house that I had to post about it.
This is a Vegetable Frittata with Feta Cheese that is adapted from a recipe in Mark Bittman’s book, Food Matters. Not being much of a cook or a New York Times columnist, I simplified the recipe and modified it to make it easy for me. This variation was made for 2 (my husband had the other half) and used feta cheese. I’ve also made it with Parmesan cheese.
I don’t really know what makes this taste so good, but it is actually becoming a meal that I crave.
Anyway – very simple to make. Takes me about 15 minutes, most of it cooking with me not doing anything except being in the room to check on it.
Ingredients (for 2)
3 eggs from pastured chickens (yes, they do taste amazingly good. Conventional eggs could be used)
2 cups frozen stir-fried vegetables (I used frozen cut up stir fry veggies with no sauce. Of course, you could use fresh veggies of a variety of types)
1.5 oz feta cheese, crumbled (alternative: grated Parmesan or no cheese at all)
1 T. extra virgin olive oil
2 cloves garlic, pressed
Dried basil (to taste)
Salt and pepper (to taste)
1. Thaw frozen veggies in microwave (this isn’t mandatory but I think it makes it a little faster to do)
2. Mix eggs and cheese in bowl and set aside
3. Heat olive oil on medium heat.
4. Put veggies in skillet with oil, add pressed garlic and seasoning. Saute them a couple of minutes until they start to brown slightly.
5. Spread veggies evenly across skillet and turn heat down to low-medium.
6. Pour egg mixture over veggies, spreading it out evenly.
7. Cook for about 10 minutes. Theoretically, you cook until the top is cooked. I always find that most of it is cooked and there will be a small amount on top that isn’t quite ready. Instead of waiting, I usually get impatient and flip the frittata over like a pancake and cook another minutes or so and then I’m done.
Nutritional info – 250 calories per serving, 7 Weight Watchers Points Plus per serving (if you don’t count the veggies, 8 if you do).
This is just so good and is really hard for even me to mess up. You can vary it a lot of ways. The first time I made it, I didn’t have the cheese or the garlic or the basil and it was still great.