Potato and Corn Frittata
As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 scallions (green and white parts), chopped
- 1 large baking potato, peeled and diced
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
- 2 cups corn kernels
- 8 eggs
- 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
- 2 tablespoons fresh flat-leaf parsley
Position an oven rack 3 inches from the broiler and preheat.
Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.
Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.
Serves 4 to 6