Recipes

Leek Potato Corn Frittata

inametaphor

Leek, Potato, Corn Frittata


These reheat very well in a toaster oven (and I presume a conventional oven) at 350F for about 7-10 minutes

Ingredients

  • 2-3 T butter
  • 1 red potato, scrubbed and finely diced
  • 1 leek, cut into rings
  • Kernels from 1 ear of corn
  • 8 eggs
  • A splash of milk (make a quarter cup? Maybe less?)
  • 4 oz shredded cheese (in our case, Farmers cheese picked up on the way back from Wiscon)
  • Salt and pepper

Directions

Melt the butter in an oven safe skillet over medium low. Add the potatoes and leeks, and sautee until the leek separate and is, hmm, limp? Add the corn and salt and pepper.

While the corn mixture is sautéing some more, whisk the eggs, milk, more salt and pepper, and about a third of the cheese.

Pour the egg mixture over the veggies in the skillet and allow to cook, without stirring, until the edges of the eggs are set about 1/2 – 1” from the skillet edge.

Turn the broiler on and broil on a rack set to the top position until the eggs appear fully set. Sprinkle on the remaining cheese and broil again until the cheese is melted.

DO NOT BURN YOURSELF ON THE SKILLET HANDLE.