my favorite go-to

More Vegetable Than Egg Frittata (serves 4)

2 tbsp olive oil
1/2 onion, sliced
4 C mixed vegetables (I've used sliced Swiss chard, cut-up asparagus, diced zucchini, and/or cut-up green beans)
*1 tsp salt
1/4 C fresh basil leaves (optional)
3 eggs
1/2 C freshly grated Parmesan cheese (optional)

1. Put 1 tablespoon of the oil in 12" nonstick skillet over medium heat. When hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon of the salt. Raise heat to medium-high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.
2. Turn heat to low when vegetables are nearly done and add basil, if using. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes longer for wetter ingredients such as mushrooms.
3. Beat eggs and cheese (if using) in bowl while vegetables cook. Season with remaining 3/4 teaspoon salt and freshly ground black pepper. Add remaining 1 tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.
4. Cut into wedges and serve hot, warm, or at room temperature.

*I use my favorite Parmesan cheese from Central Market, which is already pretty salty (and SO good!!!!). I thought a teaspoon of salt made it waaaay too salty the first time I made it, so now I only use 1/4-1/2 teaspoon total.

If you're getting cheese (or really anything else delicious at Central Market), I would recommend grabbing a yummy loaf of bread there too. A slice of good bread, a salad, and a slice of frittata: delicious!!