You can put just about anything in a frittata, from leftovers to carefully planned ingredients. Sometimes the combination turns out just right!
After a physically distant (I use that term because we are not really distant socially, just physically!) mini-dinner party for four last weekend, I had a few choice foods leftover: some Camembert, corn on the cob, and beautiful sliced heirloom tomatoes. Since frittatas often include a miscellaneous mixture of ingredients, it wasn’t a stretch to combine all these for a socially distant breakfast with another friend, also on the front porch!
Saving the best for another day
I cut the corn off the cobs to stash them overnight. The tomatoes were already sliced, so I squeezed out the seeds, chopped them, and sealed them tight with a square of paper towel lining the dish. This is the best way to keep sliced tomatoes if you plan to use them in another dish and don’t want them to be soggy.
I also had some lovely red peppers from the farmers market, so I roasted one along with half of a beautiful new onion to create a nice sauce that complemented everything nicely.
Corn and Camembert Frittata with Roasted Red Pepper Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- ½ sweet onion or 1 small
- 2 cups cooked corn
- 1 tbsp. fresh basil, chopped
- 7 local organic eggs, beaten
- Salt and pepper
- 1 heirloom tomato, seeded and chopped
- Camembert or other soft-ripened cheese, sliced
- Smoked Spanish Paprika
Preheat oven to 425.
Heat olive oil and butter in a 10-inch, non-stick skillet over medium high. Add the onion, and sauté until soft and just starting to brown.
Add the corn and basil, stir to heat through, then add the eggs. Keep them moving for a few minutes until about half set.
Remove from heat and add the chopped tomato. Arrange the cheese evenly through the frittata, pushing it down into the eggs slightly. Sprinkle lightly with paprika.
Place on the middle rack in the oven and set the timer for 25 minutes. Check, and if not starting to brown, let it go a few more minutes.
Let cool for a few minutes, loosen the sides and turn out to a board, then plate and slice into wedges and serve with Roasted Red Pepper & Onion Sauce. I had some extra kernels of corn as well, so I added them to the plate and sauce.
Spicy Roasted Red Pepper & Onion Sauce
- 1 large red pepper
- ½ sweet onion (the other half of the one above!)
- ¼ cup mayonnaise
- ¼ tsp. hot paprika or cayenne, or to taste
- ½ lemon, juice
Place pepper and onion on a lightly greased baking tray and roast at 450 degrees for 15 minutes. Turn them over and continue roasting until the pepper is charred and onion is colored. Note: if you have a lovely little Serrano chili that is begging to be used, toss that on the baking sheet as well, but omit the hot paprika.
Put both in a food processor or blender and process until smooth. Add the mayonnaise, paprika, and salt and pepper to taste. Process again until well blended, then thin with lemon juice and taste. You can also toss in some herbs if you like.
Of course, you can also use a jarred roasted pepper!
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