Corn, Tomato, and Avocado Frittata
WITH POTATO, CORN, AVOCADO, AND TOMATO, this hearty egg dish is ideal for breakfast, brunch, a light lunch, or what my family calls a “breakfast dinner”—an easy breakfast dish that makes a satisfying dinner.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In a medium saucepan, boil the potato in salted water for 7 minutes, or until tender when pierced with a fork. Drain well and set aside.
Step 3
In a large, ovenproof skillet, melt the butter over high heat. Add the potato, onion, and 1/8 teaspoon each of salt and pepper and stir. Cook for 2 minutes without stirring to brown the potato and onion. Continue cooking for an additional 3 minutes, stirring occasionally. Remove from the heat.
Step 4
In a large bowl, beat the eggs and then whisk in half of the cheese. Add the flour, baking powder, garlic powder, Tabasco sauce, and remaining 1/8 teaspoon each salt and pepper. Whisk to combine.
Step 5
Pour the egg mixture over the potato mixture in the skillet. Drizzle the salsa verde over the top. Layer the tomato, avocado, the remaining cheese, and the corn kernels on top and season with additional salt and pepper if desired.
Step 6
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. Serve warm or at room temperature.
Make Ahead
Step 7
The frittata will keep, covered, for up to 1 day in the refrigerator. Reheat in the microwave.
