I love making frittats. In the culinary arts, a Frittata is a flat Italian-style omelet that’s usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine. It’s a great way to use up leftovers. You can use almost any vegetable, cheeses, or meats you happen to have around.
Corn, Scallion, and Potato Frittata
1 bunch of scallions, white and green parts sliced separately
2 cloves garlic, minced
3 Tbs olive oil
1 large russet potato, peeled and cut into 1/4″ dice
2 cups corn kernels (10 oz), thawed if frozen
4 large eggs
4 oz mozzarella cheese, grated
Cook white part of scallions and garlic in 2 tablespoons oil in a 10″ nonstick skillet over moderately low heat, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
Whisk the eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook the frittata without stirring, shaking the skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3″ from the heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.