More vegetables than egg frittata

     I don't know how it is that I've gone so long without posting this recipe.  This has become a staple in my life and is a wonderful and delicious way to get a lot of vegetables into your system!

More-vegetable-than-egg frittata (from Mark Bittman's Food Matters)

Notes from Mark Bittman: 
"You can start with either cooked or raw vegetables: Try ribbons of spinach or chard,chop[ed fresh or dried tomatoes, potato slices, asparagus, broccoli rabe, sauteed mushrooms, zucchini, or eggplant cubes.  Fresh basil is lovely with nearly everything, but other herbs like tarragon or mint are also duper.  And of course you can toss in some cooked crumbled sausage, bacon, or chopped ham, ore even shrimp just before adding the eggs"

Ingredients:

2 tbsp. olive oil
1/2 onion, peeled and sliced
Salt and freshly ground black pepper
4-6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary
1/4 cup basil leaves, or 1 tsp chopped fresh tarragon or mint leaves (optional) 
2 or 3 eggs
1/2 cup freshly grated Parmesan cheese, optional

Procedure:

1) Put a tablespoon of the olive oil in a skillet and turn the heat to medium.  When the oil is hot, add the onion and cook, sprinkling with salt and pepper, until it's soft, about 3 minutes. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes.  Adjust the heat so the vegetables brown a little without scorching.  (If you're starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding.)

2) When the vegetables are nearly done, turn the heat to low and add the basil.  Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.

3) Meanwhile, beat the eggs with some salt and pepper, along with the cheese if you're using it.  Pour over the vegetables, using a spoon if necessary to distribute them evenly.  Cook, undisturbed, until the eggs are barely set, 10 minutes or so.  (You can set them further by putting the pan in a 350 F oven for a few minutes, or running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.

  This is a very simple dish to put together and always comes out delicious.  I usually skip the herb and cheese part unless I happen to have them in the house.  I've used a number of veggies in this dish: carrots, zucchini, kale, chard, spinach, summer squash, bell peppers, etc. etc.  Use your imagination.  We love this dish served hot with some hot sauce on top.  Also good cold the next day.

More vegetable-than-egg frittata.  I think I added cheese on top on this one.