Anyone who knows me well, knows that I’m constantly referring to Mark Bittman’s book “How to Cook Everything.” It’s where many of the CSA recipes are inspired from and where I find basic information on almost everything.
Someone in the CSA put me on to the following Frittata recipe, published in the New York Times yesterday, and when I saw that it was written by Mark Bittman I felt confident in recommending it. I imagine it would be rather good with kohlrabi, broccoli, potatoes or even any of the greens. Mint might also be a good choice for the herb in the recipe if using peas as the vegetable. Enjoy and please keep the recommendations coming.
July 15, 2009
More-Vegetable-Than-Egg Frittata
By MARK BITTMAN
2 tablespoons olive oil or butter
1/2 onion, sliced (optional)
Salt and ground black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
1/2 cup freshly grated Parmesan cheese (optional).
1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
2. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
3. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
Yield: 2 or 4 servings.
). But I received this recipe from a CSA member, and it sounds pretty darn good.
