Another great recipe from Mollie Katzen’s newest cookbook, The Heart of the Plate. Frittatas are quick, easy and forgiving. They’re great for brunch or for a simple dinner. Mollie Katzen adds zucchini, artichoke hearts and goat cheese in this recipe, which she likens to a “crustless, veg-centric quiche.” You can also replace these veggies with others — cooked and sliced small potatoes or leftover roasted vegetables are great options.
- 8 large eggs
- 3 tablespoons olive oil
- 2 cups minced onion (1 large)
- Pinch each of dried thyme and rubbed sage
- 2 small zucchini (1⁄2 pound total), cut into 1/8-inch-thick coins
- 8 ounces (1 1/2 cups) canned quartered artichoke hearts, rinsed, drained, and thoroughly dried
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- Black pepper
- 5 ounces soft, fresh goat cheese (or other cheese such as feta)
- Nonstick cooking spray
- 1⁄4 cup grated or shredded Parmesan
Break the eggs into a large bowl, cover, and let them rest at room temperature while you prepare the other ingredients.
Heat a medium (9-or 10-inch) skillet over medium heat for about a minute, then add 1 tablespoon of the oil and swirl to coat the pan. Toss in the onion, spreading it out in the pan, and sprinkle in the herbs. Cook, stirring often, for about 10 minutes, or until translucent. Add the zucchini and artichoke hearts, plus 1/2 teaspoon of the salt, and continue to cook, stirring often, for another 8 to 10 minutes, or until the onion is golden and the zucchini is tender. Stir in the vinegar and black pepper to taste and remove from heat.
Beat the eggs with a large whisk until smooth, adding the remaining 1/2 teaspoon salt as you go. Scrape in the sautéed vegetables, plus all the flavorful bits from the pan, then crumble in the goat cheese and stir until blended.
Clean and dry the skillet, spray it with nonstick spray, and return it to the stove over medium heat.
Preheat the broiler to 500°F, with a rack in the upper half of the oven.
When the skillet is hot, add the remaining 2 tablespoons olive oil, wait about 30 seconds, then swirl to coat the pan. Pour in the vegetable-egg mixture and let it cook undisturbed over medium heat for 3 to 4 minutes, or until the eggs are set on the bottom.
Sprinkle the top with the Parmesan, then transfer the skillet to the preheated broiler, and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Run a rubber spatula around the edge to loosen the frittata. Slide or invert it onto a large plate, and serve hot, warm, or room temperature, cut into wedges.
Nutrition information (per serving)
Servings: 6 | Calories: 300 | Carbohydrates: 10 grams | Dietary fiber: 3 grams | Sugars: 4 grams | Added sugar: 0 grams | Total fat: 22 grams | Saturated fat: 9 grams | Cholesterol: 304 milligrams | Protein: 17 grams | Sodium: 667 milligrams
This recipe first appeared on the Kaiser Permanente Food for Health blog. Find more recipes from Kaiser Permanente at Food For Health. Caramelized Onion Frittata is a great recipe from Mollie Katzen’s newest cookbook, The Heart of the Plate.
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