MORE VEGETABLE THAN EGG FRITTATA

MORE VEGETABLE THAN EGG FRITTATA image

Yield 2 or 4

Number Of Ingredients 6

2 Tablespoons Olive Oil or butter - I use a little of both
1/2 red onion, thinly sliced
1/4 cup fresh basil or parsley - loosley chopped
4-6 cups raw vegetables - I used about 3 or so cups of asparagus and golden potatoes
4 eggs + a little milk
1/2 cup grated parmegiano

Steps:

1. Put Olive Oil / butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, and cook, sprinkling with salt / pepper until soft. Add vegetables (depending on which ones cook fastest) I added potatoes first then after about 8 minutes I added the asparagus. 2. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionaly, until vegetables are tender. 3. Meanwhile, beat eggs with salt and pepper along with the cheese. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are set. Cut into wedges and serve hot