There’s no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness. Spread leftover compote on sourdough toast and top with crumbled goat cheese.

　　

Ingredients

4–6 servings

　　

For the tomato compote:

2 tablespoons olive oil

　　2 cloves of garlic, minced

　　2 cups cherry tomatoes (any variety will work)

　　¼ cup dry white wine

　　8 to 10 fresh basil leaves, thinly sliced

　　Healthy pinch of fine sea salt

　　Freshly ground black pepper

　　

For the frittata:

2 tablespoons cooking fat

　　1 bunch of scallions, white parts and green parts diced separately

　　2 cloves of garlic, minced

　　1 medium potato, scrubbed and cut into 1/4-inch chunks

　　2 cups fresh or thawed frozen corn kernels

　　4 large eggs

　　½ teaspoon crushed red pepper flakes

　　4 ounces feta cheese, crumbled

　　

Make the compote:

Step 1

Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.

　　

Make the frittata:

Step 2

Position an oven rack about 3 inches from the top and preheat the broiler.

　　

Step 3

In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.

　　

Step 4

In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.

　　

Step 5

Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.

　　

Step 6

Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

　　From Local Dirt: Seasonal Recipes for Eating Close to Home © 2020 by Andrea Bemis. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.