Frittata Frittata Arthur Bimbaum April 17, 2013 Comments Frittata Serves 8. Recipe, provided by Cooking Matters, is from chef Arthur Bimbaum, Ithaca, N.Y. 11/2 lbs. seasonal vegetables, such as broccoli, carrots, turnips or bell peppers 2 medium onions 4 ozs. low-fat cheddar cheese 12 medium eggs 1 tsp. dried dill, thyme or oregano Nonstick cooking spray 1/2 tsp. salt 1/4 tsp. ground black pepper Optional ingredients: 8 ozs. mushrooms 1/4 cup fresh parsley, thyme or basil leaves 1. Preheat oven to 350 degrees. Rinse and chop veggies, onions, mushrooms and fresh herbs, if using. Grate cheddar. 2. Bring a large pot of water to boil. Add the veggies and boil about 30 seconds, then drain. 3. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs and set aside. 4. Coat a medium skillet with nonstick cooking spray. Heat over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and boiled veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more. 5. Coat a 9-inch-by-13-inch baking dish with nonstick cooking spray. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt and pepper. 6. Bake until eggs are firm and cheese is melted, about 35 minutes. Garnish with fresh chopped herbs.