When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.
I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.
This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.
Veggie Frittata
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chopped shallot
10-12 grape or cherry tomatoes, cut into pieces
3-4 large mushrooms, cleaned and chopped
1/2 cup chopped fresh spinach
1 tablespoon chopped parsley, optional
6 large eggs, beaten
2 ounces grated Swiss cheese
salt and freshly ground black pepper to taste
Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.
Makes 2-3 servings