An easy corn frittata that lets you use leftovers, like roasted potatoes and corn! Supremely healthy and filling! And, EZ!
Frittata Corn
So what's a frittata?
A frittata is and Italian egg dish that's similar to an omelet or quiche but without the crust. The word "frittata" comes from the Italian word friggere, which means "fried".
Summer Frittata
Perfect for the summer months, when corn is in season, this corn frittata is also full of summer's abundant herbs.
I sure hope you have an herb garden, even a small one with just clay containers of herbs because they're just so healthy for you. No, they're not just for garnish and pretty'ing up your plates.
Wanna know how herbs can help your health, well, click here and I'll talk to you!
Corn Frittata Recipe
For sure, one thing that makes this recipe so much easier is the right pan.
And, I personally love my crepe pan for making frittatas. Yes, they're thin, but, that's perfectly fine with me.
If you want to check out some options, here's a link to my Amazon Storefront with crepe pan options. You can also use this pan for so many other things. Pancakes. Frying burgers. And, more. Not just for crepes!
How to Make Frittata
Making a frittata is super simple. Well, relatively speaking.
You want to engage the technique of lifting and tilting the pan as it cooks on a lower heat to allow the uncooked egg to drain into the perimeter of the pan. It then quickly cooks.
I use a rubber spatula to push the cooked egg perimeter into the center, making a ripple look of the cooked egg, and then lift and tilt the pan draining on more of the egg mixture to be cooked.
Skillet Frittata with Potatoes
Whenever I do oven roasted potatoes where they're fries or my smashed potatoes, I always make a few extra and save for recipes just like this egg frittata.
The potatoes are already cooked and all you'll need to do is put them in the
Egg Frittata
Most frittatas may not be as thin as mine. If you want it thicker, then simply use a smaller skillet. However, here's the caveat, you'll probably have to bake it. Oven temp will need to be preheated to 350.
Another thing about my frittata, I don't bake it. Yes, most are baked, and, yes, they're thicker, so baking is the way to go.
But, because I love a thin frittata, the skillet method works fine for us!