Frittata with Corn, Scallion, and Potato

Ingredients

• 1 large russet potato, peeled and diced into 1/4 inch pieces
• 4 eggs
• 2 cups corn kernels
• 1 bunch scallions, separate white and green part and chop both
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 ounces mozzarella, chopped

Directions

1. Set an iron skillet or another oven-safe skillet over medium heat, then add 2 tablespoons of the olive oil. Stir in the chopped scallion whites and the garlic, and sauté for 2 minutes, just until they soften.
2. Add the diced potato, lower the heat to medium-low, and cook until tender, about 10 to 15 minutes. Stir in the corn kernels, add salt and pepper, and cook for 1 minute if the corn is frozen or 3 minutes if it is fresh.
3. Get the broiler heating.
4. In a large bowl, whisk the eggs with the scallion greens and mozzarella. Add the potato mixture to the bowl and stir until everything is evenly mixed. Wipe the skillet clean.
5. Pour the remaining 1 tablespoon of oil into the cleaned skillet and warm it over medium-high heat. Add the egg mixture and cook for 6 minutes, shaking the pan about every 1 minute so the frittata does not stick.
6. Slip the skillet beneath the broiler for 2 to 3 minutes, until the top turns golden brown. Take it out, slide the frittata onto a plate, season with salt and pepper, cut it into wedges, and eat.