Anne Willan's Summer Vegetable Frittata

Name: Anne Willan's Summer Vegetable Frittata
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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

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Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 2.5

Author : Lorraine of AZ

vegetable low protein healthy

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 cups frozen corn kernels, defrosted4 green onions, sliced on the bias in 1/2-inch pieces1 medium red bell pepper, cored, seeded, cut into strips2 medium potatoes, peeled, diced, simmered until tender, about 6-8 minutes3 eggssalt & freshly ground black pepperfresh Italian parsley, and chopped or fresh basil, chopped1 -2 tablespoon butter

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Instructions

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Step 1

Prepare all vegetables as directed; set aside.

Step 2

Lightly whip eggs in a large bowl; salt and pepper to taste.

Step 3

Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.

Step 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.

Step 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.