Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, June 10, 2014

Corn and Summer Squash Frittata

It doesn’t get much better than plump fresh ears of corn in the summertime. This frittata is a celebration of seasonal favorites, including corn, yellow squash, zucchini, and fresh herbs. The recipe is simple and the flavor is as delicious and fresh as your backyard garden—or farmer’s field.

Corn and Summer Squash

Serves 4-6

  • 3 large ears of corn, husked and silk removed
  • 8 large eggs
  • sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 2 scallions, thinly sliced
  • 2 medium zucchini, coarsely chopped
  • 1 large yellow squash, coarsely chopped
  • 1/4 cup finely chopped red bell pepper
  • 1 tsp chopped fresh oregano, plus more for garnish
  • 1 tsp chopped fresh mint, plus more for garnish
  • 3/4 cup shredded provolone cheese
Squash, Pepper, and Scallions
  1. Preheat the broiler.
  2. Stand each ear of corn on its stalk end in a shallow bowl. Use a sharp knife to slowly scrape down the sides, removing the kernels. 
Cut the Kernels from the Corn 
Fresh Corn Kernels
  1. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended.
Whisked Eggs
  1. Heat a 12-inch, nonstick skillet over medium heat and add the olive oil. Add the scallions, zucchini, yellow squash, red bell pepper, and corn kernels and season with salt and pepper. Cook until tender, 10 minutes. (Cover the pan during the first 5 minutes of cooking.) Stir in 1 teaspoon each oregano and mint.
  2. Increase the heat to medium-high and pour the whisked egg mixture over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the vegetables in an even layer. (Some vegetables will still be visible above the eggs.)
  3. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, about 3 minutes.
  4. Scatter the cheese on top and transfer the skillet to the broiler. Broil until the top is set and begins to brown, 3-4 minutes, depending on your broiler. Remove and garnish with chopped oregano and mint. Let rest 5 minutes before slicing.
Vegetables Beginning to Cook 
Cooked Vegetables 
Eggs Added 
Cheese Added
Broiled Frittata
Cut the frittata into 4 large or 6 smaller wedges. Serve warm or at room temperature.

Corn and Summer Squash Frittata

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