Recipe Creation: Sweet Corn + Cherry Tomato + Basil Frittata

Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn?  If you don't already know by now, I have a complete corn obsession.  I would happily eat an ear a day, and often do.  As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes.  This frittata is one such example and I'm thrilled with how it turned out.  Each forkful tastes like a bite of summer.  I also love this dish because it can be served for any meal and it's very baby + toddler friendly.  It's a one dish delight.  Enjoy!

Serves: 2-4

Ingredients:

• 6 large eggs
• 1/4 cup water
• 1 cup cherry tomatoes
• 3-4 basil leaves, torn
• 1 ear corn, cut off cob
• Parmesan, freshly grated
• salt & pepper, to taste
• olive oil (for greasing)

Directions:

-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.

Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4

Ingredients:

• 2 tbsp. olive oil
• 8 eggs, beaten
• 1 medium yellow onion
• 1 bunch rainbow chard
• 1/4 cup crumbled goat cheese
• Salt & pepper, to taste

Directions:

-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Recipe Creation: Spring Asparagus + Feta Frittata

I love that we are finally getting to enjoy the produce of spring.  Asparagus is one of those bright green veggies I associate with the the onset of this wonderful season.  This frittata is the perfect dish for Easter brunch or any lazy spring day.  It's actually just as delightful for dinner or as leftovers.  It's so easy, yet looks and tastes divine. Enjoy!

Serves 2-4

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1 pinch kosher salt
• 1 lb. asparagus, ends removed and sliced diagonally in 1-inch pieces
• 6 large eggs, beaten
• 3/4 cup crumbled feta

Directions:

-In a 10-inch ovenproof skillet, heat butter over medium heat.

-Add the shallots and cook, stirring occasionally, for 3 minutes.

-Add the asparagus, cover, and cook on medium-low for 3 minutes.

-Add a pinch of salt to the eggs and pour the eggs over the asparagus. 

-Cook for 5 minutes, or until set, and preheat the broiler.

-Sprinkle feta over the eggs and place in the oven for 5 minutes, or until cooked.

-Remove from heat and let cool on a platter.

-Slice and serve with a simple green salad.  

~Happy Easter~