Culinary Guides

After a long day in the fields, a frittata is exactly the kind of easy, everything-in-one-pan supper we want. This one is packed with sweet corn, scallions, and potato, set with eggs and feta, and served with a quick cherry tomato compote that brings a bright, tangy edge. Breakfast, lunch, or dinner, it does the job.

Ingredients

For the frittata

• 3 tablespoons olive oil
• 1 bunch of scallions, white and green parts diced separately
• 2 cloves of garlic, minced
• 1 medium-sized potato, scrubbed and cut into 1/4-inch chunks
• 2 cups fresh corn kernels (or thawed frozen kernels)
• 4 large eggs
• 1/2 teaspoon crushed red pepper flakes
• 4 ounces feta cheese, crumbled

For the cherry tomato compote

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 2 cups cherry tomatoes (any variety)
• 1/4 cup dry white wine
• 8 to 10 fresh basil leaves, thinly sliced
• Healthy pinch of fine sea salt
• Freshly ground black pepper, to taste

Directions

Cook the frittata base

1. Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium heat. Add the white parts of the scallions and the garlic and cook until fragrant, about 3 minutes.
2. Add the potato and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in the corn and cook 2 minutes more.

Finish the frittata

1. Heat the broiler. Whisk the eggs with the red pepper flakes and half the feta. Stir in the cooked potato mixture and the green parts of the scallions.
2. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Pour in the egg mixture, spread it evenly, and top with the rest of the feta.
3. Cook without stirring, shaking the pan once or twice, until the underside is golden and the top still slightly wet, about 6 minutes.
4. Broil about 3 inches from the heat until golden and set, 2 to 4 minutes. Watch it closely.

Make the compote

1. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic and cook about 1 minute.
2. Add the cherry tomatoes and cook until they soften and burst, about 2 minutes. Pour in the white wine and cook until reduced by half.
3. Stir in the basil, salt, and pepper and cook until thick, about 5 to 8 minutes.

Serve

1. Cool the frittata slightly, slice into wedges, and serve each with a spoonful of the warm compote.

Grower's tip: Sweet corn starts losing its sugar the moment it is picked, so grab the ears when the silks turn brown and the kernels are plump and milky, and cook them the same day. Garden corn eaten within hours of harvest is on another level.

Goat cheese works nicely in place of feta, and a handful of chopped dill or parsley in the eggs is a good addition.

This is high summer on a plate. Grow sweet corn and cherry tomatoes with basil nearby and you have the frittata and its compote covered.