Corn, Scallion, and Potato Frittata

1. 1

   Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes.

2. 2

   Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes.

3. 3

   Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.

4. 4

   Preheat broiler.

5. 5

   Whisk together eggs, mozzarella, and salt and pepper to taste.

6. 6

   Stir in potato mixture and scallion greens.

7. 7

   Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking.

8. 8

   Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes.

9. 9

   Remove from heat.

10. 10

    If skillet handle is not ovenproof, wrap handle in a double layer of foil.

11. 11

    Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes.

12. 12

    Slide onto a plate and cool to warm or room temperature

* Per serving · 4 servings · Values may vary.