A Sausage, Corn, Potato & Cheddar Frittata

My love for a frittata runs deep. We actually have them more often for supper than breakfast or lunch. I love how they can be a complete meal in one pan, so cleanup is a breeze. Plus I love the concept of using up things in our fridge that we enjoyed a few days prior. Often one thing is the driving force. In the case of this frittata, it was the fresh corn on the cob we had the other evening that was out of this world. In January! TPS took what we did not finish off the cob and put it in a little baggie in the fridge. I was determined not to let it go to waste. We had also enjoyed sausages and small yellow potatoes I had smashed with cheddar in the past days. Along with eggs, it would all go into this super tasty and oh so satisfying frittata. I make it with 6 eggs, so we had half for dinner and half for lunch the next day. We sat and watched a movie while enjoying it with a glass of Chardonnay.

This can absolutely can be made smaller or larger, just adjust the number of eggs and volume of added ingredients. Prep and cut up the already cooked meat, vegetable and potatoes you want to add to bite sized pieces. Grate cheese. White cheddar was my pick for this one. All should be ready before the eggs hit the heat.

Turn on broiler to high to get it heated up while you do this. Break eggs into a bowl. Whisk eggs with a splash of milk and pinches of salt & pepper. Over very low heat add a knob of butter and melt making sure it covers the entire surface of the pan including the walls. I use a nonstick pan so it slides out easily. The pan and handle need to be oven proof. Add beaten egg mixture to the pan and then to the stovetop. Since it is on low heat, it will take a bit of time to start to set. It will still be quite liquidy in the middle but the sides will start to firm up. That is when you want to add your filings. I generally add the veg, meat and potatoes first, then the grated cheese. Scatter all about, evenly. Cook that a bit as it starts to firm up even more. You are not cooking it completely on the stove top. The center will cook in the oven. Once the sides are firm and the whole thing seems to be setting a bit, it is now ready to go under the broiler. This is when the magic happens. I stay with it the entire times as this can go quick. Make sure to be wearing an oven proof mitt as the handle of pan will get crazy hot. Speaking from past experience here. Insert smile. This beautiful thing will puff up and start to get a bit golden brown in spots. Move pan around to make sure it is cooking evenly. It will continue to puff up, my favorite part, until the center is cooked through which you will be able to tell by sight. You can also take it out and press your finger on the middle. It should have a little give but be firm. Done! Slice up and enjoy.