An Almost-Eggless Frittata

The New York Times

We talk a lot about frittatas around here; they're cheap, use up bits of leftover ingredients, and are a quick, easy weeknight meal. But we always follow pretty much the same formula. In the Minimalist column in today's Times, Mark Bittman argues for fewer eggs—just enough to hold the mass of vegetables together.

Bittman experimented with the less-eggy frittata because he wanted to lower the number of animal products in his diet. That's one good reason. Another? If you find yourself desperate for dinner, craving a frittata, and almost out of eggs.

We've been there, with three or four eggs in the refrigerator, hardly enough to fill a 12-inch pan. Usually, we add a little more milk and hope for the best, but now we'll just try this.

Read the article: A Frittata Where Eggs Play the Minor Role

Here are some more frittata tips and recipes from our archives:
Potato, Red Pepper, and Feta Frittata
Lemon Frittata with Leeks and Goat Cheese
Zucchini-Potato Frittata
Feeding a Crowd: Frittata Squares
Tip: Put Leftover Pasta in Your Frittata

Has anyone ever tried Bittman's veggie-heavy technique? How does it work?

Related: Hot or Not: Frittata Pans from Williams-Sonoma

Image: Evan Sung for The New York Times

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