Saturday, December 10, 2011


For some suppers I like to make a frittata using eggs and vegetables.  For this dish, I used two small cobs of fresh corn and fresh spinach.  Using fresh corn adds some sweetness and crunchy texture to the frittata.  Frittatas can include a variety of vegetables added to beaten eggs and then the dish is either cooked on top of the stove or baked in the oven.  I cooked the frittata on top of the stove.  Both the DH and I enjoyed this corn and spinach frittata.

For this recipe, I provided the ingredients and directions below each of the photos.

Two small fresh cobs of corn.
Cut the raw corn off the kernels.

Saute the corn in one tbsp oil on medium heat in a large frying pan for five minutes.

Add three handfuls of chopped spinach to the frying pan. 

Cook for three to four minutes on medium heat.

In a bowl beat four eggs.

Add the saute corn and spinach to the bowl with the eggs.  Add one tsp of fresh dill.  Salt and pepper as desired. 

Heat one tbsp oil in a large frying pan on medium high heat. Add the eggs and vegetables.  Cook on low heat, covered for eight to ten minutes. Add grated cheddar cheese to the frittata.     

Ready to eat.

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