Summer is still in full swing and with this heat barbecuing is the best way to avoid the heat. But when you have left over roasted potatoes and a few cobs of corn and you really don’t want another sausage – what do you make for dinner? You make a frittata of course! Yes, it does involve turning on the oven, but believe me it will be worth it. You will have a filling dinner and left overs for lunch. This frittata makes a hearty breakfast as well…it is perfect any time of the day.
If you don’t have any leftovers feel free to roast some baby potatoes and boil up some cobs of corns. Fry some onions and grate some cheese and you are on your way to a bubbly cheesy dish of goodness. All that is missing is the egg mixture which will hold all of these ingredients together. A little time spent in the oven and this will be your reward.
I used Asiago cheese as that is what was in the fridge, but an old cheddar would be great as well. You could add other vegetables as well with the onions, mushrooms would be great. Any way you decide to bake this frittata it will be wonderful. Served with some fresh from the garden tomatoes, dinner is ready!
- 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.