For those of you that raise chickens with extra eggs on hand, we can all appreciate recipes that use up our eggs in delicious ways. This frittata recipe is easy, quick and makes a tasty supper. It's also a great way to use up leftover corn or potatoes.
This recipe comes from The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson.
Corn and Potato Frittata
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. Slide onto a serving plate (or you can keep it in the skillet, like me!).