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Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 1 bunch scallions, white and green parts sliced separately
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 large russet (baking) potato, peeled and cut into 1/4-inch dice
- 2 cups corn kernels (10 oz), thawed if frozen
- 4 large eggs
- 4 oz mozzarella, coarsely grated
Method
- Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes.
- Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes.
- Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
- Preheat broiler.
- Whisk together eggs, mozzarella, and salt and pepper to taste.
- Stir in potato mixture and scallion greens.
- Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking.
- Then cook frittata without stirring, shaking 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 inches from heat until top is just set and golden, about 2 minutes.
- Slide onto a plate and cool to warm or room temperature
