Ingredients
Carrots
Arugula
Broccoli
Onion
Garlic
Parsley
Eggs (I used 10)
Cheese of choice
Seasoning of choice
1/2 teaspoon salt
Oil of choice
Preparation
- Preheat the oven to 400 degrees.
- Heat oil of choice on stove top. I did mine in a cast iron pan because I knew everything would be going in the oven at some point anyways, so I wanted to make less dishes.
- Add vegetables in order of cook length. I did the onions, garlic, and carrots first, then broccoli, then finally added the parsley, arugula, and onion greens. If using carrots, let them get soft, but not totally done. They’ll finish cooking in the oven.
- Add any seasonings you like to the veggies now, and the salt. Let it cook one more minute.
- Spread the cooked veggies evenly throughout the pan, or transfer them to the container you will be putting in the oven, and top with cheese.
- Whisk enough eggs to just cover the veggies. This was tough, at least for me, to eyeball, but I ended up using ten eggs. If you have to, whisk another and just keep adding.
- Put the pan back on the stove top until you see the edges of the egg start to become solid, around 4 minutes.
- Transfer pan to the oven. A good rule of thumb would be to check after about 10-12 minutes. The thicker the frittata the longer it will take to bake. When the entire surface has become solid, or you can stick a knife in and pull it out clean, you’re done! (If you’re a cheese lover like me, this might be a good time to grate just a little more on top).
Enjoy!
Notes
Don’t pay too much attention to this in terms of the veggies. Use what you have. Though carrots were a very pleasant surprise, and I do recommend them!