A Very Veggie-ful Frittata

I don’t know about you, but after what feels like 3 weeks of gluttony and (wonderful) indulgence, my body is beginning to rebel. Feed me veggies! It says with a pleading pout. Alas, another healthy recipe here to the rescue! Inspired by Martha Rose Shuman’s New York Times frittata recipe, I decided this was the perfect way to ease back into healthy eating. This is definitely guilt-free comfort food and a great way to get back on track without having to sacrifice on flavor and satisfaction. It makes for an easy supper or delicious brunch. Best of all, it’s packed with protein, nutrient-rich veggies, and fresh antioxidant-rich herbs–basil and parsley.


What You’ll Need:

  • 2 tbs olive oil
  • 2 shallots, minced
  • 1/2 yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 cup of mushrooms, sliced (any variety you like)
  • 1 cup of zucchini, diced
  • 20 grape tomatoes, halved and seeded
  • 10 eggs
  • 1/4 cup fresh basil, shredded
  • 1/4 cup flat-leaf parsley, minced
  • Salt & pepper to taste
  • 6 slices prosciutto (look for a low-sodium variety)

How to Make It:

  1.  Heat 1 tbs olive oil in a large nonstick and oven-safe frying pan over medium heat. Add shallots and onions, cooking 5-7 minutes or until tender. Add a small pinch of salt and your minced garlic. Stir another minute or so. 
  2. Add zucchini, mushrooms and tomatoes (with another small pinch of salt). Sauté another 5-7 min, or until zucchini and mushrooms are tender and tomatoes are soft. Remove from heat and set veggies aside in a bowl. Rinse and dry pan.
  3. Whisk your eggs with a couple tbs of water in a bowl. Add salt and pepper to taste, 1/2 the parsley and basil, and veggie mix.
  4. Heat 1 tbs olive oil in the same pan used before. Test to see if it’s ready by dropping a touch of egg in the pan–if it sizzles and cooks on the spot, you’re good to go. Add your egg mixture and give the pan a few swirls to distribute the veggies evenly. For the first 3-4 min, tilt the pan slightly while lifting the edges of the frittata with a spatula in your other hand a few times. This lets the egg run underneath and form a good firm base.
  5. Reduce heat to low and cover. Let cook for 10 min like this. Periodically, remove the cover to loosen the frittata with a spatula, preventing the bottom from burning.
  6. Remove the cover and fan 6 slices of prosciutto around the top of your  frittata. Finish it under the broiler for 3 min, keeping an eye on it so it doesn’t burn.
  7. Remove from oven and let sit for 5-10 min. Garnish with the remaining basil and parsley. And if you aren’t lactose-intolerant (like me) this would be amazing with your favorite shredded cheese on top.

Serve right out of the pan, rustic style, and enjoy!