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
Ingredients:
- 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
- 6 eggs
- 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
- 2 tablespoons fresh flat-leaf parsley
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| the green onions came from the tops of the onions growing in my garden |
Directions:
- Position an oven rack 3 inches from the broiler and preheat.
- Heat the oil in a large cast-iron 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.
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!).
