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    You are in: Home / Recipes / Anne Willan's Summer Vegetable Frittata Recipe
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    Anne Willan's Summer Vegetable Frittata

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    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.

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    Units: US | Metric


    1. 1
      Prepare all vegetables as directed; set aside.
    2. 2
      Lightly whip eggs in a large bowl; salt and pepper to taste.
    3. 3
      Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
    4. 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. 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.

    Ratings & Reviews:

    • on September 07, 2008


      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!

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    • on March 07, 2008


      The recipe description said that any vegetables could be used so I substituted frozen mixed veggies for the frozen corn. I also didn't peel the potatoes and used 4 eggs. The frittata, for some reason, didn't hold together very well but this did not take away from the delicious flavour. Made for the Australian/New Zealand Recipe Swap #14.

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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

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