1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.
3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.
Feta Frittata with Herbed Sweet Corn Succotash
Serves 4
All you need:
1 tablespoon olive oil
1 bunch green onion, thinly sliced
8 eggs
1/2 cup cream
1/2 teaspoon salt
1/2 cup crumbled feta cheese
Succotash
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
4 ears sweet corn, kernels removed
1/2 cup julienned sundried tomatoes
1 1/2 cups shelled edamame
1/4 cup chopped fresh basil
2 tablespoons chopped tarragon leaves
2 tablespoons chopped chives
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
All you do:
1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.
3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.