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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Rob Khan
[email protected]The only thing I would change about this recipe is to add a little more salt and pepper.
Preshma Gurung
[email protected]I made this for a brunch party and it was a huge success.
Anna Conner
[email protected]I'm always looking for new and interesting breakfast recipes, and this one fit the bill perfectly.
Mitchelle Gathoni
[email protected]I had some leftover corn and tomatoes, and this recipe was the perfect way to use them up.
Marc Payton
[email protected]This recipe is definitely a keeper!
The curiosity of 134
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. It was light and fluffy, with just the right amount of cheese and vegetables.
Vidik Nweke
[email protected]The cherry tomato compote was the perfect addition, adding a burst of flavor to each bite.
Maheen Siraj Asadi
[email protected]This dish was a hit with my family and friends. I highly recommend it!
nicole kwiatkowski
[email protected]I substituted goat cheese for the feta, and it was still delicious.
Jim
[email protected]The instructions were easy to follow, and the cooking time was spot on. I will definitely be making this again!
Tanjil Tisa
[email protected]I tried this recipe and it turned out amazing!!
Rohuallah Taaban
[email protected]This sweet corn frittata with cherry tomato compote was an absolute delight! The flavors and textures were perfectly balanced, with the sweetness of the corn and tomatoes complementing each other wonderfully.