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Anne Willan's Summer Vegetable Frittata

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“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.”
READY IN:
50mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  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.

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