Corn, Scallion, and Potato Frittata

Name: Corn, Scallion, and Potato Frittata
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes 4 (light main course) servings
Ingredients: 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 oz mozzarella, coarsely grated

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

August 20, 2004

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Corn, Scallion, and Potato FrittataRomulo Yanes

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