A frittata is just a fancy name for the Italian version of an open-faced omelet. Frittatas are the perfect answer to any meal, this dish is always in my repertoire because of its’ versatility – use seasonal vegetables for a sunny brunch, or add prosciutto and fingerling potatoes in the mix for a weeknight dinner. My favorite way to eat this is with a simple salad of sliced tomatoes, minced red onion, basil, olive oil and balsamic vinegar.
1/2 red onion, chopped
1 zucchini, diced small
1 cup crimini mushrooms, sliced
1 cup spinach
1 bunch green onions
2 egg whites
1/2 cup Parmesan cheese, shredded, plus more for garnish
3 Tbsp. balsamic vinegar, plus more for garnish
3 Tbsp. flat leaf parsley, for garnish
Salt and Pepper to taste
Preheat the oven to 400 degrees F.
In a medium skillet, saute the onions in 1 Tbsp. olive oil and a pinch of salt, until translucent, about 10 minutes. Add the zucchini and mushrooms, add balsamic vinegar and saute until soft. Add spinach and let wilt. Cool this mixture to room temperature.
In a separate bowl, whisk together the eggs, egg whites, green onions, 1/2 cup parmesan, and salt & pepper. Add the sauteed vegetable mixture to the egg mixture. Then pour into a nonstick, 12-inch skillet and stir with a rubber spatula. Start the frittata on low heat, and run a rubber spatula around the edges every couple of minutes. Once the edges begin to set, put it in the oven. The frittata will be done when the eggs are set and puffy, about 10-15 minutes.
Cut into 6 or 8 wedges and garnish with parsley, parmesan and a few drizzles of balsamic vinegar.