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
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.
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!).
Yes this looks absolutely heavenly! I think I made make this for lunch today 🙂 Thank you for the tip on the potatoes…I never can seem to get mine cooked the right way! I would love to have you link up at what i am eating http://www.townsend-house.com/2013/02/what-i-am-eating_22.html
Yes this looks absolutely heavenly! I think I made make this for lunch today 🙂 Thank you for the tip on the potatoes…I never can seem to get mine cooked the right way! I would love to have you link up at what i am eating http://www.townsend-house.com/2013/02/what-i-am-eating_22.html
Yes this looks absolutely heavenly! I think I made make this for lunch today 🙂 Thank you for the tip on the potatoes…I never can seem to get mine cooked the right way! I would love to have you link up at what i am eating http://www.townsend-house.com/2013/02/what-i-am-eating_22.html
Yum! I'm going to make it this week. I think I may toss a little spinach in it too.
Yum! I'm going to make it this week. I think I may toss a little spinach in it too.
Yum! I'm going to make it this week. I think I may toss a little spinach in it too.
Yummy! I've found frittatas are a great way to use up extra eggs. Right now we have plenty of extra eggs, too!
Yummy! I've found frittatas are a great way to use up extra eggs. Right now we have plenty of extra eggs, too!
Yummy! I've found frittatas are a great way to use up extra eggs. Right now we have plenty of extra eggs, too!
We have an Italian friend who makes delicious frittatas and got us started making them…so easy and delicious! We've been using ricotta or Parmesan along with parsley and whatever veggies we have on hand. I'll have to try this recipe for a different twist!
We have an Italian friend who makes delicious frittatas and got us started making them…so easy and delicious! We've been using ricotta or Parmesan along with parsley and whatever veggies we have on hand. I'll have to try this recipe for a different twist!
We have an Italian friend who makes delicious frittatas and got us started making them…so easy and delicious! We've been using ricotta or Parmesan along with parsley and whatever veggies we have on hand. I'll have to try this recipe for a different twist!