Corn, Scallion, and Potato Frittata

Corn, Scallion, and Potato Frittata
Photo by Romulo Yanes


  • 4 large eggs
  • 2 cups corn kernels
  • 3 tablespoons olive oil
  • 4 ounces mozzarella, coarsely grated
  • 1 large russet (baking) potato
  • 1 bunch scallions
  • 2 garlic cloves

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 salt and pepper to taste, then cook, stirr...

View full recipe at Epicurious


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