Adventures in cooking sustainably, healthfully, and locally

Until Dave puts the kybosh on it anyway.

Friday, September 17, 2010

Corn Frittata With Cheese

Corn Frittata With Cheese, adapted from Better Homes and Gardens New Cookbook

Ingredients
  • 8 eggs (we had a dozen to be used prior to the local farm purchase)
  • 1 tsp. of dried basil. We also added garlic powder.
  • 2 T. of olive oil
  • 1 cup of frozen whole kernal corn or cut fresh corn (we had frozen on hand)
  • 1/2 cup chopped zucchini (from the Mulsoff garden)
  • 1/3 cup thinly sliced green onions (3) (Colorado grown!)
  • 3/4 cup chopped plum tomatoes (from grocery store, none really left in the garden)
  • 1/2 cup shredded cheddar cheese - feel free to use more. We did.
  • Plus anything you may have left from your garden. We popped in a chopped banana pepper and a jalapeno. <--- not sure how to get the tilda above the "n"

Chop your veggies:


Beat eggs with the seasonings.

In a 10" skillet (ours is more like 12", but it's our only oven-proof skillet), heat the oil and add all veggies BUT the tomatoes (we actually added the tomatoes with everything - didn't ruin it). Cook and stir for 3 minutes. Add tomatoes. Reduce heat; simmer, uncovered, 5 minutes or till veggies are crisp tender, stirring occasionally. Well, if you want. I just heated everything through because I'd rather have slightly cooked veggies than way over cooked, which I tend to do. I'll eat it, but Dave will automatically dock a star or two for soggy veggies.
Pour egg mix into skillet over veggies. Cook over medium heat. As mixture sets, run a spatual around edge of skillet, lifting egg mixture so uncooked portion flows underneath. I hope you can imagine how to do this; I have done this with omelettes.
Continue cooking and lifting edges till egg mixture is almost set (surface will be moist). To add to that, for mine it wasn't just moist - there was still some raw egg pooled on top (not much, but some) that I couldn't finagle to the edges for cooking.

Sprinkle with cheese. Place skillet (broiler proof!) under broiler 4-5 inches from heat. Broil 1-2 minutes or till top is just set (I did it a little longer because of how much raw egg I still had up top. Maybe 3-4 minutes?). Makes 4 servings.





The Dave Response:
First impression, while cooking: Where's the meat?
Second impression: Oh, so we're having omelettes. My response: Well, a frittata is an Italian omelette. It's just prepared a bit differently.
Upon suggestion that we serve with sausage: Yes. Of course.
Upon consumption: "Needs bacon, less vegetables, less egg, add a biscuit."
My response: "Really? A McDonald's breakfast sandwich?"
His response: "Mmmmm, biscuits...."
3/5 stars.
I agree. Good solid protein filled meal, easily adaptable for low fat fare. 3/5 stars.
With the exception of the olive oil, everything can be made locally, and it seems like a great summer recipe when all the veggies are coming out of your ears. And hey, I wonder what it would be like with 2 tablespoon of butter (local butter!).

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