Donna's Daily Dish
Inspiring people to create every day recipes
I can't get enough of this summer's corn! It has been so sweet and delicious and I've been scouring my files for any recipe I can find. Find one I did. In July 2010, but I picked up a flyer at my local Williams-Sonoma store. The flyer was Technique Class: Farm to Table and featured sweet corn. Among the recipes in this brochure was one for cherry tomato frittata with corn, basil and goat cheese, all my favorites.
The ingredients for this frittata include 10 eggs, a bit of heavy cream, 6 ounces of goat cheese, fresh basil, lemon zest, corn kernels cut from an ear of corn for approximately 1 cup and 1/2 pint of cherry tomatoes. I picked up the corn and cherry tomatoes at Delicious Orchards yesterday. While looking over the tomato selection, I found some golden cherry tomatoes, which I later found out that the Orchard grows on a plot of land alongside the store. You were able to taste one and I discovered sweet, juicy tomatoes that weren't as acidic as a red tomato. A perfect choice to go along with the goat cheese and basil. The recipe takes approximately 25 minutes to prepare and 25 minutes of cooking time. One change that I did make to the recipe was the method of cooking. Instead of flipping the frittata over to cook the underside, I place the frittata under the broil set on high for approximately 5 minutes until the eggs are set. For me this is a less fussy method, less pans to wash safer than handling a hot pan.
I made this frittata for supper last night. It made for a perfect light supper served along with a tossed salad. You could add a side of bacon, but my husband preferred a salad last night. I dressed the salad with Carter and Cavero's Sicilian Lemon White Balsamic and made my own Tuscan Herb oil using fresh basil, oregano and rosemary from my garden and some roasted garlic to season the oil. It was very refreshing and a great accompaniment to the frittata. While I did serve this for dinner, this would make a great brunch entree. With the last hurrah of summer coming up in a few weeks, this would be a terrific brunch item.
As I look over some of the other recipes on this sheet, the corn fritters and fire roasted corn salad are worth another look for me to see if my husband would be interested in eating.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.