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Mediterranean Diet Recipes: Corn Potato Scallion Frittata

Corn, Scallion and Potato Frittata

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

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 412kcalCarbohydrates: 38gProtein: 17gFat: 23gSaturated Fat: 7gTrans Fat: 1gCholesterol: 208mgSodium: 259mgPotassium: 740mgFiber: 4gSugar: 1gVitamin A: 526IUVitamin C: 13mgCalcium: 194mgIron: 3mg
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