Vegetable Frittata

A frittata that doubles the vegetables and halves the eggs. Uses just enough egg and cheese to bind and hold everything together.

Frittata with Kale
Frittata with Kale



  1. Put the sun-dried tomatoes in a large skillet over medium heat. Cook, stirring occasionally so the oil melts from the tomatoes. Don’t let them burn, this step only takes a couple of minutes and is mostly used to get the oil out of the tomatoes to be used to cook the veggies.

  2. Add the olive oil (if needed) to the skillet. When the oil is hot, add the onion, and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add the zucchini, sprinkle with ½ teaspoon salt and some pepper, raise the heat to medium-high, and cook, stirring occasionally, until it just softens, 5 to 10 minutes. Adjust the heat so the zucchini dries and browns a little without scorching. When the zucchini is completely dry, turn the heat to low and add the bacon and the herbs, if you’re using them. Stir until combined.

  3. Meanwhile, beat the eggs with the remaining ½ teaspoon salt and some pepper, along with the cheese. Pour over the vegetables, tilting the pan to distribute them evenly. Cook, undisturbed for about 5-10 minutes until the eggs are barely set. Then put the entire pan in the broiler for 1-2 minutes to finish setting the eggs and browning the top. Cut into wedges and serve hot, warm, or at room temperature.

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Source: VB6, Mark Bittman