Anne Willan'S Summer Vegetable Frittata

1. 1

   Prepare all vegetables as directed; set aside.

2. 2

   Lightly whip eggs in a large bowl; salt and pepper to taste.

3. 3

   Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.