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Potato & Corn Frittata

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Potato & Corn Frittata

Potato & Corn Frittata
Jason Houston
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total prep
I recently overheard Trainer tell a friend who came to dinner that a frittata is scrambled eggs baked in a pie. I cook frittatas when I have a lot of eggs, a lot of vegetables, and not much time. In the summer, we eat corn just about every day that it’s available locally, and this is a good summer dish to use up leftover corn or potatoes, not to mention the eggs that the hens are happy to lay. It will also work well with frozen kernels in winter.

Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.


  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 scallions (green and white parts), chopped
  • 1 large baking potato, peeled and diced
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 cups corn kernels
  • 6 eggs
  • 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
  • 2 tablespoons fresh flat-leaf parsley


  • Position an oven rack 3 inches from the broiler and preheat.
  • Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.
  • Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate.