Anne Willan's Summer Vegetable Frittata

READY IN: 50mins
Recipe by Lorraine of AZ

This is an italian-style omelet with lots of color and taste. Frittatas differ from omelets in that the vegetables are mixed into the eggs rather than used as a filling. A frittata is cooked very slowly and is not folded over. Frittatas are not really difficult to make and this one, being loaded with vegetables, is especially good! I watched cookbook author Willan demonstrate making this on TV. She said any vegetables do well in a frittata.

Top Review by I Cook Therefore I

I did a couple of things different. I used cubed red skin potatoes that we had made on the grill and had left over. I also used five eggs because even though the recipe said that 3 would be plenty it really didn't look like it was. I also added about 3/4 cup of smoked gouda cheese which was excellent in this dish. I was a little leary about corn and eggs but actually the corn added a delicous sweetness to this frittata. I think because I had to add the extra eggs it took about double the cooking time that the recipe said, but that was okay because you just set the pan on the burner and let it cook, no stirring involved. DH and I both ate this whole thing up for dinner tonight and thought it was fantastic. I will not hesitate to use this one again when I have extra potatos laying around being boring. Thanks for sharing!

Ingredients Nutrition


  1. Prepare all vegetables as directed; set aside.
  2. Lightly whip eggs in a large bowl; salt and pepper to taste.
  3. Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
  4. Melt butter in a large non-stick skillet over very low heat. Add egg mixture and cook very slowly 20-25 minutes, covered, until firm on top and lightly browned underneath.
  5. Loosen around edge with a spatula and shake pan to loosen bottom. If the frittata sticks on the bottom, loosen with spatula. Slide out onto a warmed plate.

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