There’s no better way to wake up on the weekends than with a hearty slice of vegetable frittata and a steaming cup of coffee. This frittata recipe is filled with pink vegetables: a full cup of red onions and sliced radishes.
Radishes are perhaps an unusual choice for an egg dish but I find they take on this delightful sweetness when cooked in a little fat which goes perfectly with the taste of eggs. Radishes are also very easy to grow and easily found at your local farmers market.
Frittatas are easy to make. There’s no fear of flipping or overcooking because whatever you put in the pan is going to be delicious. Save time in the morning by chopping all the vegetables the night before. Simply store them in a bowl covered with a damp cloth in your fridge. Make sure to use a small non-stick pan so you have some volume and nothing sticks to the bottom.
Easy Vegetable Frittata Recipe with Red Onions and Radishes
10 small radishes
1 small red onion
1/4 cup whole milk
2 tablespoons butter
1/2 cup shredded Parmesan
1/2 teaspoon salt
a pinch of pepper
Preheat oven to 400 degrees Fahrenheit.
Slice the radishes and onions into small slivers. Set aside.
In a small non-stick skillet (oven-proof), heat one tablespoon of butter over medium heat. Add the onions and radishes and a pinch of salt; cook for 8-10 minutes so that the onions begin to brown and the radishes are almost translucent. Stir occasionally.
Whisk the eggs, milk, Parmesan, salt and pepper together in a bowl. Add the second tablespoon of butter to the pan and pour in the egg mixture. Stir the eggs and vegetables together a few times. Cook for 2 minutes, undisturbed, over high heat then transfer the whole pan to the oven and cook for 10 minutes. Remove from oven and serve immediately.
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Photos by Ally-Jane