Corn, Scallion, and Potato Frittata

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

Directions

1. Slice the white and green parts of the scallion separately. Mince the garlic, peel, and cut the potato into 1/4-inch dice. Thaw the corn kernels and grate the mozzarella.
2. Cook the white part of the scallions and garlic in 2 tablespoons of oil in a 10-inch nonstick skillet over moderate heat, stirring until softened, about 2 minutes. Add the potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add the corn and season with salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
3. Preheat the broiler.
4. Whisk together the eggs and mozzarella, seasoning with salt and pepper to taste. Stir in the potato mixture and scallion greens.
5. Heat the remaining tablespoon of oil in the cleaned skillet over moderate heat until hot but not smoking. Cook the frittata without stirring, shaking the skillet once or twice to loosen it, until the underside is golden but the top is still wet, about 6 minutes. Remove from heat.
6. If the skillet handle is not ovenproof, wrap it in a double layer of foil. Broil the frittata about 3 inches from the heat until the top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.