Potato and Corn Frittata
Author: Tammy
Serves: 8 slices
- ¾ lb baby potatoes- roasted and diced
- 2 cobs of corn, roasted or steamed, kernels cut off
- 1 medium sweet onion, chopped finely
- 1 tablespoons fresh rosemary, minced
- 1 tablespoons olive oil
- ½ teaspoon salt
- ½ cup grated Asiago cheese
- 5 eggs
- 1 cup milk
- ½ teaspoon black pepper
- Preheat oven to 375˚. Lightly butter a 9" deep pie plate.
- In small frying pan, sauté onions in olive oil until golden.
- Place diced potatoes, corn and sautéed onion in bottom of buttered pie plate.
- Sprinkle with cheese and press down into plate.
- Mix together in small bowl the eggs, milk and pepper. Pour slowly over the potato mixture.
- Bake for 40 minutes or until golden brown.
- Remove from oven and let cool slightly before serving.
Recipe by Chateau Elma at https://www.chateauelma.com/potato-and-corn-frittata
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