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.

Ingredients

2 serv.

frozen corn kernels, defrosted↗1 1⁄2 cups
green onions↗4
sliced on the bias in 1/2-inch pieces
medium red bell pepper↗1
cored, seeded, cut into strips
medium potatoes↗2
peeled, diced, simmered until tender, about 6-8 minutes
eggs↗3
salt & freshly ground black pepper
fresh Italian parsley, and chopped or fresh basil, chopped↗
butter↗1 -2 tablespoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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