Happy Monday, people. I hope everyone affected by the hurricane had a safe, not-too-crazymaking weekend cooped up inside (and the rest of you, well, I hope you had a good weekend, too).

I took advantage of the weather by cooking up a storm, and one recipe turned out to be such a hit that I had to share. Below is the exact dish I created, but you can basically do this with whatever vegetables you have on hand. (That said, I highly recommend you try this one at least once because it’s very tasty.)

(Vegans, this one isn’t for you, sorry.)

Before I dive in. I’d like to give credit where credit is due. This was inspired by a different mostly-vegetable frittata by the always great Mark Bittman, whose recipes I love almost as much as his thoughtful, provocative Op Eds about the environment and food politics. (Actually, it’s probably a tie.)

Now, let’s get cooking.

The Perfect Veggie Frittata (Made With Very Few Eggs)

2-3 organic farm eggs

8 little red potatoes

salted butter or olive oil or both

1/2 pint of baby tomatoes (heirloom, if possible, since they’re in season)

2 cups arugula, lightly packed

1/2 cup fresh basil, lightly packed

1 medium sweet onion, sliced small

Salt and pepper

1. Pour a little olive oil or a small pad of butter * in a cast-iron skillet heated on low. When it’s nice and warm, toss in 1/2 cup of your chopped onions and heat until they’re soft and translucent, about 7 minutes. Salt and pepper the onions.

2. Throw in your potatoes. If you have a mandoline, you could thin-slice them with that ** or just use a knife. Slice them about 1/8 of an inch thick, or thinner if you prefer. Raise heat to medium and cook them in the onion until the potatoes are soft but not mushy, and the onions slightly caramelized, about 15 minutes (maybe a little longer—be patient).

3. Remove potatoes from heat and put them in a bowl. Then throw in the rest of your onion, heat again, 3-5 minutes this time, so they retain a little more bite than the caramelized ones, and then lightly wilt your arugula and basil together (reserving a few leaves for garnish), about 3 minutes.

4. Remove your greens.

5. Cut your baby tomatoes in half.

6. Grab your now-empty skillet and layer your potatoes on the bottom of the pan to form an even layer. This is your “crust.” Then place the greens on top of the potatoes in another even layer.

7. Pepper it up liberally.

8. Whisk 2 or 3 eggs together in a bowl and pour the eggs on top of the mixture.

9. NOW place your tomatoes on top, again in a layer. (It’s easier to add the tomatoes after the eggs are in so they stay put.)

10. Turn the heat on LOW (don’t rush this part!) and let it cook slowly undisturbed until the eggs are set. Once they’ve set or almost set, about 10 minutes, fire up the broiler and put the pan under the fire for one minute, no longer. If you are feeling fancy, put some parmesan on there before you broil.

11. Garnish with a few pieces of basil, and some more pepper or salt if you like.

That’s it! It tasted good warm and at room temperature.

Do you have a frittata recipe you love?

* The potatoes will taste better if you cook them in butter, obviously.

** I have a good $20 mandoline from Crate & Barrel but it eats my fingers. I can’t seem to remember, ever, to use the guard it came with, so I have put it on time-out for now.

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