½ cup shredded cheese
1 teaspoon kosher salt
¼ medium bunch broccoli, cut into bite-sized pieces
1 large asparagus, cut diagonally into ½" pieces
½ medium red bell pepper, seeded, cut into ½" pieces
¼ medium zucchini, halved lengthwise and cut into ½" quarter pieces
6 mushrooms (white button or crimini), halved lengthwise
10 green olives, halved lengthwise
6 cherry or grape tomatoes, halved
¼ clove garlic, minced
2 tablespoons olive oil
Grated parmesan cheese
Chopped fresh parsley
Glass or Stainless Steel Lid
In a medium bowl, whisk together eggs, cheese, and salt. Preheat oven to 355ºF (180ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, add broccoli, asparagus, bell pepper, zucchini, mushrooms, and a pinch of salt. Stir and cover. Turn heat back on to low and cook for 5–6 minutes, stirring occasionally, until vegetables are tender.
Add garlic, olives, and tomatoes. Increase heat to medium and cook until garlic is fragrant, about 30 seconds. Increase to medium-high and pour in egg mixture. Use a heat-resistant spatula to scrape mixture from bottom and sides of the skillet towards center, about 30 seconds.
Transfer the skillet to oven and bake, uncovered, for 7–8 minutes. Return to stovetop and cook over medium heat until bottom is lightly golden, about 30 seconds. Turn off heat and let frittata cook in the skillet’s residual heat for 5 minutes. Serve with parmesan and parsley.
Vegetables can be substituted with seasonal produce of your choice.
Scraping eggs and resting frittata in Steps 3 and 4 are key in helping eggs set.
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