The End of Summer Vegetable Frittata
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 green onions, thinly sliced into disks
  • 4 cups mushrooms, quartered (they will shrink greatly once cooked)
  • 1 pint cherry tomatoes
  • 2 ears of corn, kernels sawed off (about 1 -2 cup of kernels)
  • ½ -1 cup of shredded sharp cheddar cheese
  • 2 tablespoon fresh parsley, roughly chopped
  • 8 eggs, lightly beaten
  • salt and pepper to taste.
  1. Preheat oven to 400F. Place cherry tomatoes on a tinfoil lined rimmed baking sheet. Toss tomatoes with olive oil and sprinkle with salt and pepper. Place in preheated oven and let roast for 20 to 25 minutes until skins are beginning to char and blacken in spots. Most of their liquid should also be evaporated. (this can be done upto one or two days prior - perfect for leftovers!) Remove from oven and set aside. Keep oven at 400F.
  2. Meanwhile, in a large nonstick skillet that can go from stovetop to oven, melt butter over medium-high heat. Into skillet add mushrooms and sliced green onions. Saute until the mushrooms have lost most of their moisture and the green onions are translucent, about 7 to 10 minutes.
  3. Add corn and cook until corn is warmed through. About 2 to 3 minutes longer. Remove from heat and season with salt and pepper.
  4. Evenly place the roasted tomatoes onto the cooked vegetables in an even single layer. Sprinkle with cheese. Gently pour the eggs over everything inside skillet and tilt skillet to let the eggs settle into the ingredients evenly. Sprinkle parsley over eggs.
  5. Place skillet back on stove top and cook over medium heat until eggs begin to set just at the edges.
  6. Place frittata in oven and bake for about 8 to 12 minutes until it is set at the very center and when pierced at the very center the hole does not fill in with eggs.
  7. Remove from oven and let cool and let sit for about 5 minutes before slicing into wedges and enjoying. I like mine served with a dash of hot sauce! Store in refrigerator and can be reheated in oven at 350F for about 5 to 8 minutes or just a minute or so in the microwave. However, I will admit...I enjoy frittata cold the next morning for breakfast!
Recipe by Fork Vs Spoon at