Name: Giant Frittata
Yield: Makes: 4 servings
Ingredients: 1 small to medium-size onion or 2 cloves garlic; 2 tablespoons seasoning, such as barbecue or chili sauce, green or black olive paste; or minced fresh herbs, such as parsley or basil; or minced sun-dried tomatoes, pimientos, chopped scallions (green onions), or canned green chilies; Salt and freshly ground black pepper; 1 package (10 ounces) frozen vegetables, such as chopped spinach, artichokes, corn kernels, or lima beans, thawed; 8 whole eggs or 4 eggs mixed with 4 egg whites or 8 egg whites; 2 tablespoons olive oil; 1 white potato or sweet potato; 1 green or red bell pepper or 1 medium-size carrot

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Think about making a frittata for dinner on a night when you come home late from a stressful day at the office and need a particularly comforting dinner. I can’t think of a quicker way to get something sound and good-tasting under your belt.

In this version, a mess of vegetables and potatoes come together in a pancake of eggs. Quickly assembled and cooked, the frittata is served hot or at room temperature. You can reheat it the next day or serve it cold sandwiched between bread. You