Corn, Scallion, and Potato Frittata

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  2 cup or 272g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

Directions

1. Slice white and green parts of scallion separately, mince garlic, peel and cut potatoes into 1/4-inch dice, thaw corn kernels, grate mozzarella.
2. Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and season with salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
3. Preheat broiler.
4. Whisk together eggs, mozzarella, and season with salt and pepper to taste. Stir in potato mixture and scallion greens.
5. Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
6. If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

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