Ingredients
- 1 tablespoon oil (vegetable oil)
- 5 ounces onion, chopped (1 large onion)
- 6 large eggs, beaten
- ½ cup fat-free milk
- 3 cups corn (thawed frozen corn kernels or cooked fresh)
- ½ corn meal (or matzo meal)
- ½ cup grated mozzarella cheese (or cheese of choice)
- Salt,pinch of
- Freshly ground black pepper, pinch of
How to Make
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Step 1: Heat oil in skillet.
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Step 2: Add onion and sauté over moderate heat till onion is lightly browned.
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Step 3: In mixing bowl, beat eggs well with milk.
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Step 4: Add remaining ingredients, including sautéd onion, and mix well.
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Step 5: Divide mixture into 2 parts at this point. Then go through the following steps twice, so that you will end up with two frittatas, which you can cut in half for 4 servings.
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Step 6: In large (8"-10") skillet, heat just enough oil to coat bottom, and let it get hot over moderate heat. Test with a drop of batter until it sizzles. Pour in frittata and smooth out quickly with wide spatula.
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Step 7: Turn to medium-low heat, cover and fry until bottom is nicely browned and top is fairly soft.
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Step 8: Tipping skillet, slide pie out onto a flat plate. Hold plate on bottom and invert skillet over plate. Quickly turn skillet right side up again, return to heat, and remove plate.
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Step 9: Fry uncovered until second side is nicely browned. Each side will take about 5-15 minutes.
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Step 10: Cut in wedges and serve.
Tips & Variations
- Plate to fit skillet
We hope you enjoy this recipe!
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