I have written about the ease and flexibility of making frittatas a bunch in the past, but a few I made recently with fresh corn seemed timely so they grab a spot on a Wine & Dine Wednesday post.
Both in Seattle and Ghent, we have had some awesome corn on the cob this past month. Often we will have an ear left over so this is where it comes in super handy. Using up what we have in the fridge before we head back to one place or another is always part of my plan. Last Thursday night we had a piece of herbed chèvre in the fridge and eggs in the egg trays. Along with a piece of baguette, some salad greens and a glass of wine and dinner was served.
Crack 5 eggs into a bowl, add a splash of milk, along with a few pinches of salt & pepper. Whisk. In a non-stick pan add a bit of butter to coat. Over low heat add the egg mixture. Before it has set, add the corn kernels you have cut off the cob, scattering then around the eggs. Same with the herbed chèvre that you break apart and dot pieces here and there. The eggs should still be undercooked in the middle but the sides have just begun to set. Take the pan and put it under a broiler. Do not walk away as you want to stay with this to the end. The frittata will start to puff up from the intense heat. Just what you are wanting! Make sure you have on an oven mitt as you move the pan around a bit so it cooks evenly. Once the eggs have fully set, you are ready to dine. We enjoy these equally for breakfast, lunch or dinner. Super versatile. Enjoy!