Anne Willan's Summer Vegetable Frittata |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
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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