Fresh Basil in a Sweet Corn Frittata
Meanwhile, I've been noticing that sweet corn is starting to make its appearance in the grocery stores, so I decided to try a recipe that marries fresh corn with our new crop of basil. I made this wonderful corn frittata, which calls for a tablespoon of freshly chopped basil leaves.
This was so easy to make; it's a great dish for summer. The basil in this was just fabulous... not to mention the smoked mozzarella. (Why had I never discovered smoked mozzarella before? It is so good. Dangerously good!) And I loved how the sweetness and crispness of the sweet corn made this a bit different than other frittatas I've tried.
The recipe is by Deborah Madison, author of The Greens Cookbook. I found it in an old issue of Cooking Light magazine.
Fresh Corn Frittata with Smoked Mozzarella
1.5 cups fresh corn kernels (about 3 ears)
1/4 cup shredded smoked mozzarella cheese
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Preheat broiler. Coat a medium pan with cooking spray. Add corn and saute for 5 minutes. Combine corn, 2 tablespoons cheese, basil, and the remaining ingredients in a bowl and stir. Heat a skillet over medium heat. Coat pan with cooking spray; add the corn mixture. Cover and cook 5 minutes or until almost set. Sprinkle with 2 tablespoons cheese. Wrap handle of pan with foil. Broil for 5 minutes or until set and browned. Makes 4 servings.