Dinner Tonight: Frittata with Corn, Scallion, and Potato
Dinner Tonight: Frittata with Corn, Scallion, and Potato might be just the main course you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 383 calories, 16g of protein, and 22g of fat per serving. For $1.2 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. 20 people have tried and liked this recipe. It is brought to you by Serious Eats. A mixture of russet potato, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 50%. Similar recipes include Dinner Tonight: Potato and Kale Frittata, Dinner Tonight: Chorizo and Potato Frittata, and Corn, Scallion, and Potato Frittata.
Servings: 4
Ingredients:
2 cups corn kernels (about 2 cobs worth of corn)
4 eggs
2 cloves garlic, minced
4 ounces mozzarella, chopped
3 tablespoons olive oil
1 large russet potato (or other baking potato), peeled and diced into 1/4 inch pieces
1 bunch scallions, separate white and green part and chop both
Equipment:
frying pan
oven
broiler
whisk
bowl
Cooking instruction summary:
Procedures 1 In an iron skillet or oven safe skillet, pour in 2 tablespoons of the olive oil and turn the heat to medium. Add the chopped white parts of the scallions and the garlic. Saute for 2 minutes until softened. 2 Add the diced potato, turn the heat to medium-low and cook until soft, about 10 to 15 minutes. Add the corn kernels, season with salt and pepper, and cook for 1 minute if corn is frozen and 3 minutes if fresh. 3 Preheat the broiler. 4 In a large bowl, whisk together the eggs, green parts of the scallion and mozzarella. Pour in the potato mixture, and stir until well combined. Wipe out the skillet. 5 Pour the last tablespoon of the oil into the now clean skillet. Turn the heat to medium-high. Dump in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so to keep it from sticking. 6 Then place the skillet underneath the broiler and cook for 2 to 3 minutes, or until the top is golden brown. Remove from the broiler, and slide onto a plate. Season with salt and pepper, carve like a pie, and eat.
Step by step:
1. In an iron skillet or oven safe skillet, pour in 2 tablespoons of the olive oil and turn the heat to medium.
2. Add the chopped white parts of the scallions and the garlic.
3. Saute for 2 minutes until softened.
4. Add the diced potato, turn the heat to medium-low and cook until soft, about 10 to 15 minutes.
5. Add the corn kernels, season with salt and pepper, and cook for 1 minute if corn is frozen and 3 minutes if fresh.
6. Preheat the broiler.
7. In a large bowl, whisk together the eggs, green parts of the scallion and mozzarella.
8. Pour in the potato mixture, and stir until well combined. Wipe out the skillet.
9. Pour the last tablespoon of the oil into the now clean skillet. Turn the heat to medium-high. Dump in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so to keep it from sticking.
10. Then place the skillet underneath the broiler and cook for 2 to 3 minutes, or until the top is golden brown.
11. Remove from the broiler, and slide onto a plate. Season with salt and pepper, carve like a pie, and eat.
Nutrition Information:
covered percent of daily need
