| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 8 mushrooms, quartered
- 6 scallions, green and white parts, sliced
- 6 spears asparagus, sliced into thirds
- 6 green beans, sliced into 1/2-inch lengths
- 2 stalks celery, thinly sliced
- 1 red bell pepper, diced
- 1 zucchini, thinly sliced
- 2 cups leftover cooked penne
- 1/2 cup pitted Castelvetrano olives
- Kosher salt and freshly ground black pepper
- 1 cup torn kale
- 1/2 container spinach, roughly chopped
- 12 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded Cheddar
- 1/4 cup grated Parmesan
- 2 dashes hot sauce
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh parsley
- 8 fresh basil leaves, chopped
- 1/2 bag mixed baby greens
- 1/2 cucumber, sliced
Instructions
- Preheat the oven to 375 degrees F.
- For the vegetables: In a large, ovenproof nonstick skillet set over medium-high heat, add the butter and oil. When the butter melts, add the mushrooms, scallions, asparagus, beans, celery, red pepper and zucchini and cook, stirring frequently, until softened, about 5 minutes.
- For the egg mix: Meanwhile, add the eggs to a bowl along with some salt and pepper. Do not overbeat; just mix until the eggs mostly come together. Then add the Monterey Jack, Cheddar, Parmesan and hot sauce and stir through gently.
- Return to the vegetable mixture, add the pasta, olives and a sprinkle of salt and pepper and stir. Add the more tender vegetables–the kale and spinach–and cook, stirring, until they have wilted and everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet and the lengths of beans and asparagus are spread out, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- For the crisper crash salad and simple dressing: Add the oil, lemon juice, mustard and some salt and pepper to a mason jar with a lid and shake well.
- Add the tomatoes, parsley, basil, greens and cucumber to a bowl, drizzle over a little dressing and toss.
- Slide the frittata out of the skillet and onto a cutting board. Slice into wedges with a long serrated knife and serve with the salad.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 455 |
| Total Fat | 34 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 293 mg |
| Sodium | 791 mg |
| Serving Size | 1 of 8 servings |
| Calories | 455 |
| Total Fat | 34 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 293 mg |
| Sodium | 791 mg |
Reviews
Ab Fab! Great way to use up old eggs and old veggies. The salad on top with the vinaigrette also adds such a piquant touch to the unctuous essence of the eggs. Delish and easy!
Great base recipe to clean out the fridge. Followed her concept but used what I had and it worked great.
Good recipe
Very veggie, very wonderful! Get out your largest skillet
I followed the recipe except I I used what I had in my refrigerator, which included the leftovers from Ree’s very green orzo recipe (2 c. kale, 1 cup each broccoli & asparagus). I also had 1/2 red bell pepper, 1/2 yellow onion, 1/2 red onion, 2 stalks of celery, and the Chinese lo mein I had made with fettuccini noodles as the pasta. The eggs & cheese were the same as the recipe. It was the best frittata I’ve ever had. Unfortunately, I’m not sure I can ever repeat it. Thanks, Ree. I would’ve never thought of doing that without seeing your show.
Delicious, easy recipe that’s very flexible. Great way to use up veggies.
We loved this. I forgot my oven wasn’t working so I had to cook on low on the skillet with a lid. Turned out great, but next time will use my oven to brown the top a little bit.
Fast & easy. Perfect Sunday veggie drawer clean-out brunch! Topped with fresh tomatoes and avocado.
I really liked how the frittata turned out. It was kind of fun adding all of the veggies to the pan. I didn’t know a frittata could handle so much! Skipped asparagus & used 2 zucchini instead. Didn’t have pasta and family said it didn’t need it. This recipe will be great to use as a template for other veggie frittatas. The salad was nice & easy but the salad dressing was really plain. I’ll probably add McCormick’s Salad Supreme to the leftover salad dressing.
Can this be made in a 9×13 pan?