Anne Willan'S Summer Vegetable Frittata - cooking recipe

Ingredients

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

Preparation

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.