Sweet Corn Frittata With Cherry Tomato Compote

This Sweet Corn Frittata was just what the doctor ordered after a long hot day in the fields. Simple, fresh, and perfect for breakfast, lunch, or dinner. We paired this frittata with a Cherry Tomato Compote that ties this meal together. Combining the sweet corn with the tangy tomato compote creates a perfect balance of flavors. Serve with a side salad and a crisp white wine for a perfect summer supper.

Ingredients

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 frozen kernels, thawed)
• 4 large eggs
• 1/2 teaspoon crushed red pepper flakes
• 4 ounces feta cheese, crumbled

Cherry Tomato Compote

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

Directions

Prepare the Frittata Base

1. Heat the Oil:
   Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium heat.
2. Sauté Scallions and Garlic:
   Add the diced white parts of the scallions and the minced garlic. Cook, stirring often, until fragrant, about 3 minutes.
3. Cook the Potato:
   Add the diced potato to the skillet and continue to cook, stirring occasionally, until the potato softens and starts to brown slightly, about 10 minutes.
4. Add the Corn:
   Stir in the corn kernels and cook for another 2 minutes until the corn is tender and caramelized.

Preheat the Broiler

1. Preheat:
   Preheat your oven’s broiler while you prepare the egg mixture.

Mix the Eggs and Assemble the Frittata

1. Whisk the Eggs:
   Whisk together the eggs, crushed red pepper flakes, and half of the crumbled feta cheese in a large bowl.
2. Combine with Vegetables:
   Stir in the cooked potato mixture and the diced green parts of the scallions, ensuring everything is well combined.
3. Heat the Skillet:
   Wipe out the skillet used for the veggies and heat the remaining 1 tablespoon of olive oil over medium heat.
4. Cook the Frittata:
   Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Sprinkle the top with the remaining feta cheese.

Cook the Frittata

1. Cook on Stovetop:
   Cook the frittata without stirring, gently shaking the pan once or twice to loosen it from the bottom, until the underside is golden and the top is still slightly wet, about 6 minutes.
2. Broil:
   Transfer the skillet to the oven and broil the frittata about 3 inches from the heat until the top is golden brown and the eggs are fully set, about 2-4 minutes. Keep a close eye on it to prevent burning.

Prepare the Cherry Tomato Compote

1. Heat the Oil:
   While the frittata is cooking, heat 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat.
2. Sauté Garlic:
   Add the minced garlic and cook, stirring often, until fragrant, about 1 minute.
3. Cook Tomatoes:
   Add the cherry tomatoes and cook, stirring occasionally, until they soften and burst, about 2 minutes.
4. Add Wine:
   Pour in the white wine and continue cooking until the wine reduces by about half, intensifying the flavor.
5. Finish the Compote:
   Stir in the sliced basil, salt, and freshly ground black pepper. Continue to cook, stirring occasionally, until the tomatoes have fully burst and the compote becomes thick and fragrant, about 5-8 minutes. Remove from heat and transfer to a serving bowl.

Serve

1. Slice and Serve:
   Allow the frittata to cool slightly, then slice it into wedges. Serve each wedge with a generous spoonful of the warm or room-temperature cherry tomato compote.

Additional Tips

• Make Ahead: The frittata and the compote can be made beforehand. The frittata can be served warm or at room temperature, making it perfect for entertaining. The compote can be stored in the refrigerator and gently reheated before serving.
• Variation: For an extra burst of flavor, consider adding a handful of chopped fresh herbs such as parsley or dill to the egg mixture. If you prefer a creamier texture, you can also substitute goat cheese for feta.
• Serving Suggestions: This dish pairs wonderfully with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. A fresh green salad with a simple vinaigrette makes a great side dish to balance the richness of the frittata.

This Sweet Corn Frittata with Cherry Tomato Compote is a versatile and delicious dish that captures the essence of summer’s bounty. Whether you’re enjoying it for breakfast, lunch, or dinner, it’s sure to be a hit!