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.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
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
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