Corn, Scallion and Potato Frittata

Italian Frittata is an inexpensive traditional Mediterranean Diet breakfast or dinner recipe that is an easy weeknight creation. You can peek in the fridge and pull out random foodstuffs to make your own style of frittata. Or start with a recipe that includes your favorite ingredients.

Here is a recipe we love from new contributor Felicia Levinson. Felicia is the founder of the Unwritten Recipes blog, where she shares her adventures in cooking and baking. There are plenty of healthy and inspiring Mediterranean style recipes at Unwritten Recipes. We especially love her recipe for Corn, Scallion and Potato Frittata. The addition of mozzarella cheese cooked under the broiler creates a melty and crispy goodness. We pronounce this frittata delicious!

Stop by the Unwritten Recipes site. You’ll find great stories and delicious food that’s fun to make and even better to share. This inviting, recipe-a-day blog is full of easy-to-follow directions, helpful photos and mouthwatering, non-fussy
creations the entire family can prepare and enjoy together.

And, stop by the Unwritten Recipes Facebook page for regular recipe shares by Felicia.

Click here for more traditional Mediterranean Diet Breakfasts.


Mediterranean Diet Recipes: Corn Potato Scallion Frittata

Corn, Scallion and Potato Frittata

Felicia Levinson
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 412 kcal


  • 1 bunch scallions, both white and green parts chopped, but divided
  • 2 cloves garlic, minced
  • 3 tbsp. olive oil
  • 1 large baking potato, peeled and diced
  • 2 cups frozen corn (thawed)
  • salt and pepper to taste
  • 4 large eggs
  • 4 ounces shredded mozzarella (or any other shredded cheese you prefer)


  • Heat a large, oven-proof, non-stick skillet over moderate heat. Add 2 tablespoons of the oil and cook the white parts of the scallions, stirring often, for about 2-3 minutes or until softened. Add the diced potatoes, lower the heat and cook for about 10 minutes more, until potatoes are softened. Add in the corn. Season with salt and pepper and cook for about 1 minutes, stirring. Transfer veggies to a large bowl. Wipe out pan with a paper towel.
  • Preheat the broiler.
  • In a large bowl, whisk eggs with the mozzarella and shake in a bit of salt and pepper. Add in potato mixture and scallion greens.
  • Place the remaining tablespoon of oil into the pan and heat over moderate flame until hot but not smoking. Pour in egg mixture and cook the frittata for about 6-8 minutes without stirring it, just shaking the skillet a couple of times to loosen it from the sides. When the bottom looks golden but the top is still wet and uncooked, place the whole pan into the oven for about 2-3 minutes so that the top gets set and golden brown (if your pan is not oven-safe, you can wrap the handle in a double layer of aluminum foil---either way be careful and use oven mitts). Remove from oven and slide out onto a plate. Sometimes, the frittata sticks a bit and you need to run a knife around the edges to loosen it a bit. If it won't come out of the pan at all, just cut wedges directly from the pan--this is not haute cuisine!!
  • Serve immediately or let come to room temperature. Leftovers can be stored in an airtight container in the refrigerator for several days and are good cold or reheated.


Calories: 412kcalCarbohydrates: 38gProtein: 17gFat: 23gSaturated Fat: 7gTrans Fat: 1gCholesterol: 208mgSodium: 259mgPotassium: 740mgFiber: 4gSugar: 1gVitamin A: 526IUVitamin C: 13mgCalcium: 194mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Felicia Levinson
Felicia Needleman Levinson is the founder of Unwritten Recipes, a blog about her adventures in baking and cooking for her close-knit family and friends. She was a professional tap dancer, toured in the musical 42nd Street, and has taught at dance studios in New York and the tristate area. When not experimenting in the kitchen (or schlepping her kids or nieces around), Felicia writes book and lyrics for musicals with Laurence Holzman, her partner for more than 20 years. The two are the winners of the prestigious Kleban Award for Most Promising Writers and have written such works as "Wallenberg", "The Jerusalem Syndrome" and "That Time of the The Year". Unwritten Recipes: Great stories and delicious food that's fun to make and even better to share. This inviting, recipe-a-day blog is full of easy-to-follow directions, helpful photos and mouthwatering, non-fussy creations the entire family can prepare and enjoy together.


  1. Heather August 24, 2019 at 11:56 am - Reply

    Thank you for the delicious recipe. I used fresh corn and red baby potatoes because they are in season! I also added some chopped fresh sage with the veggies to crisp it up a bit and added fresh parsley, oregano, thyme and rosemary to the egg mixture. I have them all growing in pots on my balcony and loved the addition to this recipe.

    • Bill Bradley, R.D. August 26, 2019 at 7:12 pm - Reply

      Thanks Heather. It’s the kind of recipe that can be very versatile. Your version sounds great!

  2. Danielle July 29, 2015 at 10:27 am - Reply

    Delicious and easy! I will definitely make this again !

    • Christine Dutton July 29, 2015 at 6:05 pm - Reply

      That’s great to hear, Danielle. We think you’ll also like the other recipes in our recipe box!

  3. Lynn July 27, 2015 at 8:03 pm - Reply

    Love this recipe, sounds delicious! My grandmother used to make something just like this and I can’t wait to try it for my family as soon as I can! Thank you!

    • Christine Dutton July 28, 2015 at 6:34 pm - Reply

      Hello Lynn!
      We would love to hear what you think of the recipe. Enjoy!

5 from 1 vote (1 rating without comment)

Leave A Comment

Recipe Rating

Mediterranean Living

Our Newsletter

Get seasonal recipe ideas as well as special offers on our online programs, live webinars and video releases. Sent once a week.