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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch non-stick skillet over moderate heat, stirring until softened, about 2 minutes. Peel potato and cut into 1/4-inch dice. Add potato to skillet and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
Preheat broiler. Whisk together eggs, mozzarella and salt and pepper to taste. Stir in potato mixture and scallion greens.
Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then 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.
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.
| Ingredients:
1 sliced scallions
2 minced garlic
3 Tablespoon(s) olive oil
1 large russet (baking) potato
2 Cup(s) frozen corn,thawed
4 large eggs
81/169 Cup(s) coarsely grated mozzarella cheese,shredded |
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