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Anne Willans Summer Vegetable

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Ingredients

Adjust Servings:
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

Nutritional information

465.9
Calories
130 g
Calories From Fat
14.6 g
Total Fat
6.2 g
Saturated Fat
332.5 mg
Cholesterol
169.6 mg
Sodium
71 g
Carbs
9.2 g
Dietary Fiber
5.4 g
Sugars
18.8 g
Protein
421g
Serving Size

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Anne Willans Summer Vegetable

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    I did a couple of things different. 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!

    • 70 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Anne Willan’s Summer Vegetable Frittata, 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 , I did a couple of things different 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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    Steps

    1
    Done

    Prepare All Vegetables as Directed; Set Aside.

    2
    Done

    Lightly Whip Eggs in a Large Bowl; Salt and Pepper to Taste.

    3
    Done

    Add the Prepared Vegetables and Parsley and/or Basil. You'll Think the Eggs Won't Hold It All, but They Will.

    4
    Done

    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
    Done

    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.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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