This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.


Active time: 25 min Start to finish: 45 min

Makes 4 (light main course) servings.

INGREDIENTS

  • 1bunch scallions, white and green parts sliced separately
  • 2garlic cloves, minced
  • 3tablespoons olive oil
  • 1large russet (baking) potato, peeled and cut into1/4-inch dice
  • 2cups corn kernels (10 oz), thawed if frozen
  • 4large eggs
  • 4oz mozzarella, coarsely grated

    DIRECTIONS

    Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring,about 1 minute for thawed corn or 3 minutes for fresh corn.


    Preheat broiler.


    Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.


    Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.


    If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about2 minutes. Slide onto a plate and cool to warm or room temperature