Here’s a super way to use up leftover cooked green vegetables.

　　

Ingredients

4 to 6 servings

　　3 eggs, beaten

　　1 1/2 cups frozen green peas, thawed, or 1 1/2 to 2 cups finely chopped and steamed broccoli florets, sliced zucchini, or asparagus cuts

　　1/4 cup grated fresh Parmesan cheese

　　Salt and freshly ground pepper to taste

　　Light olive oil

　　

Step 1

Combine the first 3 ingredients in a mixing bowl and stir together. Add a little salt and pepper and stir again.

　　

Step 2

Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

　　

Step 3

Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

　　

Step 4

Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

　　

frittatas

Step 5

I never make egg dishes as entrées for dinner. Occasionally, though, I like to make these vegetable frittatas to serve on the side when the main fare is light. Served in wedges, they’re especially compatible with light pasta and potato dishes, or with certain soups. You will also find a Spanish Potato Frittata, in Chapter Eight, page 185.

　　

nutrition information

Step 6

Calories: 115

　　

Step 7

Total Fat: 5g

　　

Step 8

Protein: 9g

　　

Step 9

Carbohydrate: 8g

　　

Step 10

Cholesterol: 167mg

　　

Step 11

Sodium: 18mg

　　The Vegetarian 5-Ingredient Gourmet