Corn, Scallion, and Potato Frittata

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* Exported from MasterCook *

 

Corn, Scallion, and Potato Frittata

 

Recipe By :Gourmet, August 2000

Serving Size : 4 Preparation Time :0:25

Categories : Main Courses/Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch scallions -- white and green parts sliced separately

2 garlic cloves -- minced

3 tablespoons olive oil

1 large russet (baking) potato -- peeled and cut into 1/4-inch

dice

2 cups corn kernels -- (10 oz), thawed if frozen

4 large eggs

4 ounces mozzarella -- coarsely grated

 

Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch

nonstick skillet over moderate heat, stirring, until

softened, about 2 minutes. Add potato and cook over moderately low heat,

stirring, until tender, about 10 minutes. Add corn and salt

and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3

minutes for fresh corn.

 

Preheat broiler.

 

Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato

mixture and scallion greens. Heat remaining

tablespoon oil in cleaned skillet over moderate heat until hot but not smoking.

Then cook frittata without stirring, shaking skillet

once or twice to loosen frittata, until underside is golden but top is still

wet, about 6 minutes. Remove from heat.

 

If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil

frittata about 3 inches from heat until top is just

set and golden, about 2 minutes. Slide onto a plate and cool to warm or room

temperature.

 

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:45 "

 

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Per serving: 329 Calories (kcal); 22g Total Fat; (57% calories from fat); 14g

Protein; 21g Carbohydrate; 212mg Cholesterol; 179mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 4796 0 0 922