FAST FRITTATA

Serves: 4 6 eggs, beaten

1/4 cup (60 mL) olive oil or vegetable oil

1 medium onion, chopped

1 1/2 cups (375 mL) raw or cooked vegetables, sliced or diced (see note)

1/4 cup (60 mL) freshly grated Parmesan cheese

2 tbsp (30 mL) butter or additional oil

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1. Break the eggs into a large bowl and use a whisk to whip them until evenly yellow. Set aside.

2. Heat the oil in a large, heavy frying pan (non-stick recommended) over medium heat.

3. Add the chopped onion and cook, stirring, for about five minutes, or until the onion has softened.

4. Stir in whatever raw vegetables you are using and cook another few minutes, until softened. Then add any cooked vegetables you are using and cook another 1 to 2 minutes until hot.

5. Add vegetable mixture to the eggs, along with half the grated cheese and the salt and pepper.

6. In the same pan in which you cooked the vegetables, heat butter over medium heat. Be sure pan is hot and pour in the egg-vegetable mixture, spreading evenly.

7. Reduce heat to low and cook mixture gently for 15 to 20 minutes, just until the eggs are set around the edges but still a little wobbly in the centre. Remove from heat.

8. Place top rack of broiler in the oven as close to the heat element as possible. Preheat the broiler.

9. Sprinkle the remaining grated cheese over the frittata, place pan under the heat, and broil for 1 to 2 minutes, just until the top is lightly browned.

10. Remove pan from broiler, loosen the edges of the frittata with a knife and slide it out onto a large plate or platter. (Or serve it directly from the pan.) Cut into wedges and serve hot or let cool and serve at room temperature.

Note: Try raw mushrooms, zucchini, bell peppers, spinach, asparagus, cooked potatoes, string beans, corn kernels, carrots, broccoli or “whatever is in the fridge.”