8.19.15 Tomato, Sweet Corn, and Feta Frittata
Today’s blog post is brought to you by, yes, you guessed it, more tomatoes. Okay, but not just tomatoes. Also, sweet corn, arugula, and a healthy dose of cheese. Or in other words, all of the best things.
When one has an overload of wonderful summer produce, as is most definitely the case in our household, sometimes you reach a point where you’re just not totally sure what to do with it all. This of course is one of the best problems to have. When this happens to me, I’m a fan of any recipe that is not only incredibly delicious when packed with all this summer bounty, but also adaptable enough that I can tailor it to use whatever I currently have residing in the fridge. Enter, the frittata.
The beauty of a frittata is that, not only does it meet all of my above criteria, but it’s one of the easiest things I can think of to make. Also, as someone who is never without eggs and cheese on hand, I’m always in a position where I can whip one of these up on a moment’s notice.
As you can see, this latest creation includes some ripe tomatoes, fresh sweet corn, peppery arugula, red onion, feta cheese and bacon because a.) these things are all delicious and b.) these are the ingredients that just happened to be sitting in our crisper, threatening to go bad if not immediately put to good use. Since it’s highly likely your vegetable surplus situation may not be identical to mine, it’s very easy to sub ingredients for what you have on hand, and simply use what I have here as a jumping off point. Regardless, you’re looking at one satisfying supper.
Tomato, Sweet Corn, and Feta Frittata
- 3 ears corn
- 3 strips bacon, cut into small pieces
- ½ medium red onion, thinly sliced
- 1 ½ cups cherry tomatoes, halved
- 1 large garlic clove, minced
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 4 oz arugula leaves
- ¼ cup fresh basil leaves
- 6 eggs
- ¼ cup milk
- 3.5 oz feta cheese, crumbled
- fresh chives
- freshly ground black pepper
1. Line a baking sheet with aluminum foil, and place the ears of corn on the baking sheet on the top rack of your oven. Heat broiler to high and let the corn cook for about 8-10 minutes, or until the kernels on the top side of the corn start to turn golden brown. Then, turn the ears of corn ½ turn to brown the other side, and cook an additional 5 minutes, or until the kernels on this side turn golden brown. Remove from the oven, cool slightly, then cut the kernels off of the cob.
2. Turn off broiler, place rack in the middle of the oven and preheat oven to 350 degrees.
3. Heat a cast iron skillet over medium heat. Add the bacon pieces and cook until just beginning to crisp up, about 5 minutes. Add the onion, tomatoes, garlic, ¼ tsp salt and ¼ tsp pepper and continue cooking until vegetables are soft and no longer releasing liquid, about 10 minutes longer.
4. Add the basil and arugula and stir until arugula is just wilted, about 1-2 minutes. Remove pan from heat, make sure mixture is spread evenly along the bottom of the pan, and top evenly with the sweet corn kernels and crumbled feta cheese.
6. Whisk together the eggs, milk, and about ½ tsp each salt and pepper. Pour evenly over vegetables in pan.
7. Bake frittata for approximately 20 - 25 minutes, or until top is golden brown and puffed. Remove from the oven and top with a few tsps fresh chopped chives and a pinch or two of freshly ground black pepper. Cool slightly, then cut into wedges and serve.