Corn, Tomato, and Avocado Frittata Recipe

Name: Corn, Tomato, and Avocado Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Yukon Gold potato, cut into 1/2-inch cubes; 2 tablespoons unsalted butter; 1/4 small yellow onion, sliced; 1/4 teaspoon kosher salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 8 large eggs; 4 ounces semihard cheese (page 23), roughly chopped (1 cup); 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon garlic powder; Dash of Tabasco or other hot sauce; 3 tablespoons salsa verde (mild to medium); 1 plum tomato, halved and thickly sliced; 1 avocado, cut lengthwise into 8 slices; 3 to 4 tablespoons fresh corn kernels or frozen (optional), defrosted

Servings: persons

1 large Yukon Gold potato, cut into 1/2-inch cubes
2 tablespoons unsalted butter
1/4 small yellow onion, sliced
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
8 large eggs
4 ounces semihard cheese (page 23), roughly chopped (1 cup)
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon garlic powder
Dash of Tabasco or other hot sauce
3 tablespoons salsa verde (mild to medium)
1 plum tomato, halved and thickly sliced
1 avocado, cut lengthwise into 8 slices
3 to 4 tablespoons fresh corn kernels or frozen (optional), defrosted

1
Preheat the oven to 375F.
2
In a medium saucepan, boil the potato in salted water for 7 minutes, or until tender when pierced with a fork.
3
Drain well and set aside.
4
In a large, ovenproof skillet, melt the butter over high heat.
5
Add the potato, onion, and 1/8 teaspoon each of salt and pepper and stir.
6
Cook for 2 minutes without stirring to brown the potato and onion.
7
Continue cooking for an additional 3 minutes, stirring occasionally.
8
Remove from the heat.
9
In a large bowl, beat the eggs and then whisk in half of the cheese.
10
Add the flour, baking powder, garlic powder, Tabasco sauce, and remaining 1/8 teaspoon each salt and pepper.
11
Whisk to combine.
12
Pour the egg mixture over the potato mixture in the skillet.
13
Drizzle the salsa verde over the top.
14
Layer the tomato, avocado, the remaining cheese, and the corn kernels on top and season with additional salt and pepper if desired.
15
Transfer the skillet to the oven and bake for 25 minutes, or until the center of the frittata begins to brown and the eggs are cooked.
16
Serve warm or at room temperature.
17
The frittata will keep, covered, for up to 1 day in the refrigerator.
18
Reheat in the microwave.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large Yukon Gold potato, cut into 1/2-inch cubes, 2 tablespoons unsalted butter, 1/4 small yellow onion, sliced, 1/4 teaspoon kosher salt, or more to taste, and more.

Yes, Corn, Tomato, and Avocado Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn, Tomato, and Avocado Frittata

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