1/3 Photos of Anne Willan's Summer Vegetable Frittata
Lorraine of AZ's Note:
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.
My Private Note
Units: US | Metric
- 1 1/2 cups frozen corn kernels, defrosted
- 4 green onions, sliced on the bias in 1/2-inch pieces
- 1 medium red bell pepper, cored, seeded, cut into strips
- 2 medium potatoes, peeled, diced, simmered until tender, about 6-8 minutes
- 3 eggs
- salt & freshly ground black pepper
- fresh Italian parsley, and chopped or fresh basil, chopped
- 1 -2 tablespoon butter
- 1Prepare all vegetables as directed; set aside.
- 2Lightly whip eggs in a large bowl; salt and pepper to taste.
- 3Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
- 4Melt 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.
- 5Loosen 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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Nutritional Facts for Anne Willan's Summer Vegetable Frittata
Serving Size: 1 (421 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 465.8
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 6.2 g
- Cholesterol 332.5 mg
- Sodium 169.5 mg
- Total Carbohydrate 71.0 g
- Dietary Fiber 9.2 g
- Sugars 5.4 g
- Protein 18.7 g