Anne Willan's Summer Vegetable Frittata

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.