Potato and Corn Frittata
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 slices
Ingredients
  • 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
Instructions
  1. Preheat oven to 375˚. Lightly butter a 9" deep pie plate.
  2. In small frying pan, sauté onions in olive oil until golden.
  3. Place diced potatoes, corn and sautéed onion in bottom of buttered pie plate.
  4. Sprinkle with cheese and press down into plate.
  5. Mix together in small bowl the eggs, milk and pepper. Pour slowly over the potato mixture.
  6. Bake for 40 minutes or until golden brown.
  7. Remove from oven and let cool slightly before serving.
Recipe by Chateau Elma at https://www.chateauelma.com/potato-and-corn-frittata