Corn Frittata with Cherry Tomato CompoteCourse: BreakfastCuisine: AmericanDifficulty: Easy
We love eggs and we love frittata’s. It is such an easy way to serve something nice for breakfast but also makes a delicious dinner. It is also healthy and if you add lots of fresh produce it is even healthier and more filling. This is a favorite recipe for dinner. Serve this with good bread and for my hungry crew, chicken apple sausages and you have a complete meal. Frittata’s are also good to use leftover vegetables. We will make them Sunday mornings if we have leftover grilled or roasted vegetables with fresh herbs which we have year round in our garden. Play around and get creative. I will say we prefer our frittata’s more dry or well done. They hold together better and make a great lunch the next day.
3 Tablespoons olive oil
1 bunch green onions, trimmed, sliced thin
2 cloves garlic, minced
1 medium size potato, scrubbed and then diced
2 cups fresh corn kernels
6 large eggs
1/2-1 teaspoon red pepper flakes or Aleppo pepper
4oz feta cheese, crumbled
- Cherry Tomato Compote
2 Tablespoons olive oil
2 cloves garlic, minced
2 pints cherry tomatoes,
1/4 cup white wine
10 fresh basil leaves, sliced thin
Big pinch of salt and fresh ground pepper
- Heat 2 Tablespoons of oil in a 10 inch skillet over medium heat, Add the diced green onions and minced garlic and cook stirring often until fragrant about 3 minutes.Add the diced potato and continue to cook, stirring often until the potato softens. Add the corn and continue to cook for 2 minutes longer. Preheat oven to Roast 400.
- In a large bowl, crack the eggs and scramble them. Season eggs with salt, pepper, red pepper flakes and feta cheese. Once the vegetables are cooked and softened, add the eggs and gently mix together, then leave it alone. Using a heat proof rubber spatula, make sure to ease the spatula under the frittata so that you can slide it out and serve it pretty.
- Can be broiled for a few minutes or place in the oven for 5-10 minutes to finish off the cooking.
- Remove from oven and gently using the spatula, go around carefully to ensure no part of the frittata has stuck to the pan and turn out on a serving platter. Serve with a garnish of fresh herbs and a slice with the tomato compote.
- Tomato Compote
- Heat a skillet over medium high heat. Add the garlic and cook stirring often for 1 minute. Add the tomatoes and cook, stirring occasionally for about 2 minutes longer. Pour in the dry white wine and continue to cook until liquid is reduced by half. Add the basil, salt and pepper and continue to cook until tomatoes burst and are fragrant, about 5-8 minutes. Remove from heat and serve hot or room temperature. This goes very well with roasted chicken or pork tenderloin or even pasta.