Food & Recipes

Veggie Frittata

by Carol Murphy Clyne and Vincent Clyne

Veggie Frittata

You can make this dish a day ahead

Prep time: 25 minutes

Total time: 45 minutes

Serves: 4 to 6

12 eggs

3/4 tsp salt

1/2 tsp pepper

2 Tbsp water

2 Tbsp butter

1/2 large red onion, chopped

1 clove garlic, minced

1 can (15 oz) corn

1 cup chopped tomatoes

2 Tbsp chopped fresh basil

6 oz crumbled feta cheese

1. Place a rack in top shelf of oven; heat to broil. Whisk the eggs, salt, pepper, and water. Set aside.

2. Melt the butter over medium heat in an oven-safe 10-inch nonstick pan. Add the onion and cook until tender, about 6 minutes; add the garlic and cook for another minute, then add the corn and cook a few minutes more.

3. Add the whisked eggs and stir constantly with a spatula until soft curds form and the eggs look about three-quarters cooked. Adjust heat to medium-low and add the tomatoes and basil. Gently combine with eggs, then spread in an even layer. Top with the feta, and cook until almost set, about 2 minutes more.

4. Place under broiler until the cheese melts. Cut into wedges to serve. (Time-saving tip: You can make this a day ahead and reheat to get a quick meal on the table!)