Corn, scallion and potato frittata
This Corn, Scallion, and Potato Frittata is a versatile dish featuring sweet corn and scallions paired with creamy mozzarella. Easy to make, it's a delightful option for any meal of the day.
Cook time 45 min
Prep time 25 min
Ingredients:
3 tbsp olive oil4 eggs
1/2 cup scallions
2 garlic cloves
2 cups sweet corn
1 potato
4 oz mozzarella cheese
Frittatas are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This Corn, Scallion, and Potato Frittata combines the sweetness of corn, the mild zest of scallions, and the creaminess of mozzarella cheese to create a satisfying and harmonious blend of flavors. It’s an easy recipe that can bring a burst of flavor to your dining table, perfect for any occasion.
Instructions:
Preheat your oven to 375°F (190°C). This ensures that your frittata will cook evenly.
- Peel and dice the potato into small cubes.
- Finely chop the scallions.
- Mince the garlic cloves.
- Shred the mozzarella cheese if not pre-shredded.
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
- Add the diced potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 10-12 minutes.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the chopped scallions and sweet corn. Cook for an additional 3-4 minutes until the scallions are softened and the corn is heated through.
- Season with salt and pepper to taste.
- In a large bowl, whisk the 4 eggs until well beaten.
- Stir in the shredded mozzarella cheese.
- Pour the egg mixture over the vegetables in the skillet.
- Gently stir to ensure that the eggs and vegetables are evenly distributed.
- Cook on the stovetop over medium heat until the edges start to set, about 3-4 minutes.
- Transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the frittata is set in the center and has a golden top.
- Remove the skillet from the oven and let it cool for a few minutes.
- Slice the frittata into wedges and serve warm.
The Corn, Scallion, and Potato Frittata is a wonderful dish that brings together simple yet flavorful ingredients in a delicious and satisfying manner. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to please. Serve it hot or at room temperature, and pair it with a fresh salad or a slice of crusty bread for a complete meal that’s both hearty and wholesome.
Corn, scallion and potato frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the center is set and the top is golden.
The frittata is done when it is set in the center and the top has a golden color. A toothpick inserted into the center should come out clean.
Yes, you can substitute mozzarella with other cheeses like cheddar, feta, or goat cheese according to your preference.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
A 10-12 inch oven-safe skillet is recommended for even cooking and to ensure the frittata cooks properly.
Tips:
- For a fluffier frittata, beat the eggs thoroughly to incorporate more air.
- Use a non-stick, oven-safe skillet to make the transition from stovetop to oven seamless and prevent sticking.
- Feel free to add other vegetables or herbs for more variety and flavor, such as bell peppers, spinach, or parsley.
- Pre-cook the potatoes until they are tender, either by boiling or microwaving, to ensure they are cooked through in the frittata.
- To test if the frittata is done, insert a knife into the center; if it comes out clean, the frittata is ready.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 18g
Carbohydrates 30g
Fiber 3.86g
Sugar 6g
Fat 22g
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