SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness.
Provided by Andrea Bemis
Categories HarperCollins Summer Frittata Egg Corn Tomato Tree Nut Free Wheat/Gluten-Free Vegetarian Dinner Lunch Breakfast Brunch
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Make the compote:
- Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
- Make the frittata:
- Position an oven rack about 3 inches from the top and preheat the broiler.
- In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
- In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
- Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
- Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.
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Faizan Rajpoot
[email protected]This frittata was a bit bland for my taste. I think I would have added more salt and pepper.
Siblu Khan
[email protected]I'm not a big fan of frittatas, but this one was really good. The corn and cherry tomatoes added a lot of flavor.
Diamond Thomas
[email protected]This frittata is so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Eric Musyoka
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great recipe to have on hand for when you're short on time.
Orangzalb Sultan
[email protected]This frittata is a great make-ahead breakfast or lunch option. It's also perfect for potlucks and picnics.
Taliyah Deleon
[email protected]I'm not a huge fan of corn, but I really enjoyed this frittata. The cherry tomato compote was the perfect complement to the corn.
Ayesha Vally
[email protected]This frittata is a great way to sneak some vegetables into your kids' diet. My kids loved it!
Arsalan khan Durrani
[email protected]I made this frittata for breakfast this morning and it was so good! The flavors were amazing and it was really easy to make.
Abid Hussein
[email protected]I love the idea of using sweet corn and cherry tomatoes in a frittata. It's a great way to use up summer produce.
Asmara Chcol
[email protected]This frittata was a hit at our brunch! The corn and cherry tomato compote were a delicious combination, and the eggs were cooked perfectly. I will definitely be making this again.