Thursday, June 4, 2015

Corn and Zucchini Fritatta

In the summer of 2010, while doing some late-night organizing for a backpacking trip in Yosemite, my friend Kimi made a frittata. It was the first one I'd ever seen made. As I recall, it had artichoke hearts and spinach and corn, and since all of the pans in Kimi's house were cast iron, she let it cook slowly on the stove instead of putting it in the oven. The next day we ate it cold from a ziploc bag, sitting at the trailhead, and I remember all five of us being vaguely surprised at just how good it was. "I think it's the corn", Kimi said.

That spring I made my first fritatta in our recently remodeled dorm kitchen. It had zucchini, onions and corn, and my roommates and I ate it sitting on the floor of our common room. It's possible, even probable, that we were dignified enough to have plates, but I prefer to remember that we ate it straight from the pan. "I love that it doesn't have cheese", Nicole said, and Kirsten looked up. "This would be phenomenal with cheese." I smiled. "I think it's the corn."

These days I make a lot of frittatas, in an 8-inch cast iron skillet that I purchased expressly for this purpose. I like a high ratio of vegetables to eggs, and I find that at this size, one frittata will make me two good meals. Mostly I improvise, using whatever vegetables are hanging around my fridge, but I come back to this combination with some regularity, because it's delicious but also because it's comfortable. Sometimes I even add cheese.



Fritatta with zucchini, corn and goat cheese
Note: This is portioned for my one-person household. It could easily be doubled and done in a larger pan

1 zucchini, cut in half lengthwise then thinly sliced
1 onion, diced
1 package frozen corn
3 eggs
2 oz goat cheese
olive oil
salt

Preheat the oven to 250 degrees. Heat some olive oil in an 8-inch ovenproof skillet over medium heat. Add onion and saute until translucent. Add zucchini and continue sauteing. When both the zucchini and onion are soft, turn up the heat to medium high for a couple minutes to give them some color. Transfer zucchini and onions to a bowl and return the pan to the stove.

Heat some more olive oil, then add corn. If you're like me and WAY too lazy to actually defrost the corn before using, it will take a little extra time for the corn to cook, and there will be some moisture from the defrosting. That's ok! Cook corn until thawed and a little browned.

Meanwhile, crack 3 eggs into a large bowl and whisk with a pinch of salt. When the corn is browned, dump all the vegetables into the eggs and stir to combine. Add the mixture back to the pan. Cook over low heat for a couple minutes, then blob the goat cheese on top. Put the whole pan in the oven, and bake until set.

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