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