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.
Corn, Scallion and Potato Frittata
- 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.
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.
Thanks Heather. It’s the kind of recipe that can be very versatile. Your version sounds great!
Delicious and easy! I will definitely make this again !
That’s great to hear, Danielle. We think you’ll also like the other recipes in our recipe box!
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!
We would love to hear what you think of the recipe. Enjoy!