Thursday, August 23, 2018

Feta Frittata with Herbed Sweet Corn Succotash

August is my favorite month for produce. The selection is so vast, but I adore fresh corn, tomatoes and peaches. This frittata is perfectly balanced thanks to the salty feta and sweetness of the corn and sundried tomatoes. And the variety of fresh herbs that are added to the succotash provide another layer of delicious flavor and color. 

Serve this for breakfast, lunch or dinner with a side of fresh-cut fruit.



1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.





2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.




3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.





Feta Frittata with Herbed Sweet Corn Succotash
Serves 4

All you need:
1 tablespoon olive oil
1 bunch green onion, thinly sliced
8 eggs
1/2 cup cream
1/2 teaspoon salt
1/2 cup crumbled feta cheese

Succotash
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
4 ears sweet corn, kernels removed
1/2 cup julienned sundried tomatoes
1 1/2 cups shelled edamame
1/4 cup chopped fresh basil
2 tablespoons chopped tarragon leaves
2 tablespoons chopped chives
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

All you do:
1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.
3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.

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