Here’s a super way to use up leftover cooked green vegetables.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Combine the first 3 ingredients in a mixing bowl and stir together. Add a little salt and pepper and stir again.
Step 2
Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
Step 3
Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
Step 4
Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
frittatas
Step 5
I never make egg dishes as entrées for dinner. Occasionally, though, I like to make these vegetable frittatas to serve on the side when the main fare is light. Served in wedges, they’re especially compatible with light pasta and potato dishes, or with certain soups. You will also find a Spanish Potato Frittata, in Chapter Eight, page 185.
nutrition information
Step 6
Calories: 115
Step 7
Total Fat: 5g
Step 8
Protein: 9g
Step 9
Carbohydrate: 8g
Step 10
Cholesterol: 167mg
Step 11
Sodium: 18mg
