Corny Potato Frittata Recipe

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Corny Potato Frittata Recipe

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4 1
Publisher Photo
Here's a zesty skillet frittata that's fast, flavorful and easy to fix. It's sure to give your breakfast crowd a hearty, stick-to-the-ribs jump on busy holiday mornings.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min.

Ingredients

  • 6 green onions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 large potato, peeled and cut into 1/4-inch cubes
  • 2 cups frozen corn, thawed
  • 6 eggs
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a 10-in. ovenproof skillet, cook onions and garlic in oil for 2 minutes. Add potato; cook and stir over low heat for 10 minutes. Add corn; cook and stir for 2 minutes.
In a bowl, beat eggs. Stir in cheese, salt and pepper. Pour over potato mixture. Cover and cook for 6 minutes or until eggs are nearly set. Meanwhile, preheat broiler. Uncover skillet and place 6-in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges. Yield: 4-6 servings.
Originally published as Corny Potato Frittata in Country Woman Christmas Annual 2003, p14

Nutritional Facts

1 slice: 270 calories, 14g fat (5g saturated fat), 227mg cholesterol, 337mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 13g protein.

  • 6 green onions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 large potato, peeled and cut into 1/4-inch cubes
  • 2 cups frozen corn, thawed
  • 6 eggs
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a 10-in. ovenproof skillet, cook onions and garlic in oil for 2 minutes. Add potato; cook and stir over low heat for 10 minutes. Add corn; cook and stir for 2 minutes.
  2. In a bowl, beat eggs. Stir in cheese, salt and pepper. Pour over potato mixture. Cover and cook for 6 minutes or until eggs are nearly set. Meanwhile, preheat broiler. Uncover skillet and place 6-in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges. Yield: 4-6 servings.
Originally published as Corny Potato Frittata in Country Woman Christmas Annual 2003, p14

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