- 4 eggs, lightly beaten
- 1 tablespoon finely chopped cilantro
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons olive oil
- 1 caramelized onion
- 2 roasted bell peppers, chopped
- Combine the eggs, cilantro, salt and pepper in a medium size mixing bowl.
- Heat a large non- stick pan over medium heat and add oil. When the oil is hot, add the eggs, onion and peppers and cook until the eggs just begin to set. Turn the frittata upside down and cook until it is lightly browned and firm.
Variations: substitute one head broccoli or 3 zucchini, steamed and chopped and 1 tablespoon finely chopped basil, for the onion, peppers and cilantro. Sprinkle with parmesan cheese, if desired.
Vegetable frittatas can be made with almost any vegetable: for a hard vegetable, like broccoli, it will be necessary to steam it wheras for a vegetable like tomatoes, you only need chop it. You can substitute 2 – 3 cups of any vegetable you like, including roasted vegetables, basic stir fried vegetables or eggplant caponata.