I get a serious case of PBG—produce-bin guilt—pretty often. It’s what happens when you get overzealous at the market, picking up every gorgeous veggie you see, with visions of the sumptuous, colorful meals you’ll make in your spare time. Then life gets in the way, and (cue sad movie music) those zucchini, carrots, peppers, and greens haunt you, wilting away day by day. Even with all the juicing I do, there are always leftovers. Frittata to the rescue! Forgiving and flavorful, a frittata is like an omelet with oomph. Once you slice up your fillings, the dish is simple, starting on the stovetop and finishing in a hot oven. Eggs provide the protein the body needs, making this a complete meal in one dish.
Serves 6 to 8
Preheat the oven to 400°F.
In a large bowl, whisk the eggs, then add the spinach and herbs. Heat ¼ cup of the oil in a 10-inch cast-iron or other heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and the edges are lightly browned, 10 to 11 minutes. Add the garlic and cook for about 1 minute. Add the zucchini, tomatoes (if using), salt, and pepper and cook, stirring, until the zucchini and tomatoes are slightly wilted, 3 to 4 minutes. Add the remaining ¼ cup oil and stir to incorporate.
Add the egg mixture, stirring to allow the liquid to seep down to the bottom of the skillet. Cook for 3 to 4 minutes. Transfer the skillet to the oven and bake until the frittata is set in the center, 9 to 10 minutes. Remove from the oven, let cool for 5 minutes, then cut into wedges and serve.
Tip Frittata is also great left over, cold, right out of the fridge!