Best Anne Willans Summer Vegetable Frittata Recipes

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ANNE WILLAN'S SUMMER VEGETABLE FRITTATA



Anne Willan's Summer Vegetable Frittata image

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.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 465.9, Fat 14.6, SaturatedFat 6.2, Cholesterol 332.5, Sodium 169.6, Carbohydrate 71, Fiber 9.2, Sugar 5.4, Protein 18.8

SUMMER VEGETABLE FRITTATA



Summer Vegetable Frittata image

Provided by Angelo Pellegrini

Categories     Egg     Vegetable     Breakfast     Brunch     Broil     Low Carb     Basil     Zucchini     Summer     Prosciutto     Chard     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

6 large eggs
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 oz prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 zucchini blossoms*
2 ozfinely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Preheat broiler.
  • Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
  • Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
  • Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
  • Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
  • *Available at many farmers markets and specialty produce markets.

RUSTIC VEGETABLE FRITTATA



Rustic Vegetable Frittata image

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Steps:

  • Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

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Anne Willans Summer Vegetable Frittata Recipes

Anne Willans Summer Vegetable Frittata Recipes are a delightful addition to any summer meal. Made with fresh vegetables like zucchini, bell peppers, and cherry tomatoes, these frittatas are a perfect way to make use of summer's bounty of vegetables. A frittata is a dish typically made with eggs and other ingredients, cooked in a skillet, and served in slices. Anne Willans' frittatas are a quick and easy way to prepare a healthy snack, lunch, or dinner.

Ingredients

The main ingredient in Anne Willans Summer Vegetable Frittata Recipes is eggs. Eggs are protein-rich, and they provide a great base for the frittata. Other ingredients in these recipes include fresh vegetables, herbs like basil or thyme, cheese, and seasonings. Some recipes might also call for milk or cream to add richness and flavor to the dish.
Zucchini & Goat Cheese Frittata:
One of Anne Willans' Summer Vegetable Frittata Recipes is the Zucchini & Goat Cheese Frittata. This recipe calls for grated zucchini, chopped onion, crumbled goat cheese, eggs, and seasonings. The grated zucchini adds moisture and texture to the dish, while the goat cheese adds tanginess and richness.
Green Bean & Mushroom Frittata:
Another one of Anne Willans' Summer Vegetable Frittata Recipes is the Green Bean & Mushroom Frittata. This recipe calls for blanched green beans, sautéed mushrooms, eggs, chives, and Parmesan cheese. The blanched green beans add a pop of color and crunch to the dish, while the sautéed mushrooms add an earthy flavor.

Preparation

To prepare Anne Willans Summer Vegetable Frittata Recipes, you will need a skillet, a mixing bowl, and a whisk. First, you will need to preheat the oven to 350°F. Next, you will sauté any vegetables that need to be cooked beforehand, such as onions or mushrooms. Then, you will whisk the eggs in the bowl, add any milk or cream, and season with salt and pepper. Next, you will add the sautéed vegetables and any other ingredients, such as cheese or herbs. Finally, you will pour the mixture into the skillet and bake for about 20-25 minutes, or until the frittata is golden brown and firm.

Serving Suggestions

Anne Willans Summer Vegetable Frittata Recipes can be served warm or at room temperature, making them perfect for a picnic, a brunch, or a light dinner. To make a complete meal, you can serve the frittata with a side salad or roasted vegetables. A crusty baguette or a slice of sourdough bread is also a great addition to the meal. These frittatas make a great dish to share with friends and family, and they are easy to customize according to your taste preferences.

Conclusion

In conclusion, Anne Willans Summer Vegetable Frittata Recipes are a tasty and nutritious way to use the abundance of fresh vegetables available in the summer season. These recipes are not only easy to make, but they are also versatile, allowing you to use any vegetables you have on hand. The frittatas can be served for any meal and can be customized according to your preferences. So, next time you have a bunch of fresh veggies in your kitchen, try making one of Anne Willan's Summer Vegetable Frittata Recipes!
Summer is the time when many fresh vegetables are in season, making it the perfect time to make a summer vegetable frittata. Anne Willan's summer vegetable frittata is a delicious and nutritious dish that is simple to make and perfect for any time of day. Here are some valuable tips to keep in mind when making this recipe.

Choose Fresh Vegetables

The key to making a delicious summer vegetable frittata is to use fresh, seasonal vegetables. This not only enhances the flavor of the dish but also provides more nutrients. Some vegetables that work well in a summer vegetable frittata include zucchini, yellow squash, red bell pepper, cherry tomatoes, and eggplant. Choose vegetables that are firm and without any blemishes or soft spots.

Prep the Vegetables

Before you start cooking, you'll need to prep the vegetables. Cut the vegetables into small, bite-sized pieces so that they cook evenly. For denser vegetables like eggplant, you may need to cook them a bit before adding them to the frittata to ensure they are fully cooked. You can also roast the vegetables beforehand to add more flavor to the frittata.

Use High-Quality Eggs

Since a frittata is mainly made up of eggs, it's important to use high-quality eggs to ensure the best flavor and texture. Look for eggs that are free-range, organic, and cage-free. These eggs tend to have more flavor and a brighter, more vibrant yolk. In addition, make sure the eggs are at room temperature before using them, as this helps them cook more evenly.

Don't Overcook the Eggs

One of the biggest mistakes people make when making a frittata is overcooking the eggs. Overcooking will result in a tough, rubbery texture that no one wants. To prevent this, cook the frittata over low to medium heat and keep a close eye on it. When the eggs start to set around the edges, use a spatula to gently lift the edges and allow the uncooked eggs to flow underneath. This will create a fluffy texture and prevent overcooking.

Add Seasonings and Herbs

A frittata doesn't have to be bland – feel free to add your own seasonings and herbs to enhance the flavor. Some herbs that work well with a summer vegetable frittata include basil, thyme, and parsley. You can also add spices like paprika or cumin for an extra kick. Don't be afraid to experiment and find your own unique flavor combinations.

Use the Right Pan

To create a perfect frittata, the right pan is crucial. Use a non-stick skillet that is oven-safe so that you can easily transfer the frittata from the stovetop to the oven. The pan should also be the right size – too small and the frittata will be too thick, too large and it will be too thin. A 10-inch skillet is usually the perfect size for a frittata.

Finish in the Oven

Once the eggs are almost set, you'll want to transfer the skillet to the oven to finish cooking. This helps ensure that the eggs are fully cooked but not overcooked. Set the oven to 350 degrees Fahrenheit and cook for 5-10 minutes or until the eggs are fully set. Keep a watchful eye on the frittata as oven temperatures can vary and overcooking must be avoided.

Let it Rest

Once the frittata is done, turn off the oven and let it rest in the skillet for a few minutes before serving. This allows the eggs to set and cool slightly, making it easier to slice into perfect portions. If you try to slice into the frittata immediately, it may fall apart or break apart.

Conclusion

Anne Willan's summer vegetable frittata is a delicious and nutritious dish that is perfect for any time of day. With these valuable tips, you can create a flawless frittata that is bursting with the flavors of fresh, seasonal vegetables and high-quality eggs. So, next time you're looking for a quick and easy meal, give this summer vegetable frittata recipe a try!

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