Makes 1 serving
Equipment: 8-inch or 10-inch cast-iron pan, cutting board, 8-inch knife, box grater (if using zucchini), Microplane or other fine grater
1/2 of a small onion
Choose one of the following: 3 stalks asparagus, thinly sliced (should make 1 cup), 1 small zucchini, coarsely grated, 1 cup chopped fresh spinach, 1 cup sliced mushrooms or similar vegetables such as kale, small broccoli florets, etc.
3 large eggs
1/4 cup grated Parmesan, freshly grated if possible
A few sprigs of fresh herbs such as parsley, mint or chives
Salt and pepper
2 teaspoons olive oil
Preheat oven to 350 degrees.
Mince the onion as finely as you can. Slice, grate or chop your chosen vegetable. Chop the herbs.
Crack the eggs into a measuring cup and add half the Parmesan, a pinch of salt and a grinding of pepper. Beat with a fork until thoroughly combined.
Place the oil, the minced onion and a little salt in a small, heavy skillet and turn the heat to medium. Stir gently as the onion starts to sizzle. After 5 to 10 minutes, when the onion is translucent, raise the heat as high as you can and add the vegetable. Cook another 3 to 5 minutes, until the vegetable is crisp-tender.
Pour the egg mixture over the vegetables. Allow it to cook over medium without stirring for 2 to 3 minutes so the edges begin to set. When the edges are firm enough, use a metal turner ("spatula") or knife to pull the edges away from the pan. Tilt the pan so that the uncooked egg runs beneath the lifted edge. Continue to do this until there is no more egg runny enough to flow from the top of the frittata.
[Optional: If you like, you can place a plate over the skillet and flip the frittata onto it. Then slide the frittata back into the pan so that the firm, fully cooked side is now on top. This is attractive but not strictly necessary.]
Sprinkle the remaining Parmesan onto the frittata and slide into the oven. It should be cooked through in about 3 to 5 minutes. Season to taste and sprinkle with the chopped herbs.
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