Chef’s Note: With its quiche-like taste and texture versatile vegetarian dish is perfect for a weekend brunch. Try adding peppers, paprika, or cayenne for a bit of a kick, or add bacon or ham to give it a non-vegetarian twist. Using different cheeses, such as mild Swiss or cheddar, can give the dish a whole new flavor profile. Don’t be afraid to mix it up!
1 ½ pounds of potatoes, scrubbed, peeled, and diced
2 tablespoons of olive oil
1 medium onion, chopped
1 zucchini, scrubbed and grated
8 ounces of canned corn, drained
Ground black pepper, to taste
1 teaspoon of salt, more or less to taste
1 cup mozzarella cheese, shredded or cubed
Preheat oven to 550F.
Boil potatoes in salted water for 5 minutes and drain when finished.
Beat eggs lightly, with salt and pepper.
Heat olive oil on medium in a large ovenproof skillet. I’d recommend nonstick, to more easily slice and serve the frittata.
Add onion to the skillet, and saute for about 5 minutes, or until softened.
Add zucchini and potatoes, stirring in thoroughly. Cook for 2 minutes.
Add corn, stirring in thoroughly.
Stir eggs into the skillet. Scatter the cheese over top evenly and cook until almost set; about 4 to 6 minutes.
Put the frittata into the preheated oven, baking until golden brown, about 8 to 10 minutes. Let the skillet cool for a few minutes before slicing, then dig in!