Egg dishes are easy and this one comes together super quick. I love summer’s sweet corn, but if you don’t switch it out for something else - the tomato compote is always in my fridge, delicious on eggs as well as toast. 🍷🍷 Sweet Corn Frittata with Spiced Cherry Tomato Compote
3 T olive oil
1 T butter
1 onion, diced
1 med potato, cooked, diced in cubes
2 cups fresh corn ( or frozen, thawed)
6 large eggs
4 oz ricotta
1 T fresh herbs chopped (whatever you have)
salt & pepper
heat oven 360 F. Warm oil & butter in a 10″ oven-safe non-stick or cast iron skillet over med heat. Add onions, pinch of salt and cook until soft, 10 mins. Add corn and cook until just tender (about 5 minutes). Add potatoes, stir to coat with oil, cook until potatoes are hot through.
Crack eggs in a medium bowl. Add the ricotta, fresh herbs, s & p. Whisk to combine, then pour into the skillet over the hot vegetables. Cook over gentle heat (low and slow for eggs or they will turn tough) until eggs start to set around the edges, then place in the oven to finish cooking, this can take up to 15 – 20 minutes. When done, the top of the frittata should have a slight wiggle but be set.
Serve with the tomato compote (see below)
Spiced Cherry Tomato Compote
3 T olive oil
12 oz cherry tomatoes
½ t Chili flakes
½ t Smoked paprika
3 T cider vinegar
1 clove garlic minced
1 T fresh mint chopped
Heat oil over med heat in medium size saucepan. Add the tomatoes and s&p to taste. Cook until tomatoes start to split open and release their juices. Add rest of ingredients and cook, stirring lightly, another 5 minutes until the juices start to thicken and cling to the bottom of the pan. Remove from heat, stir in the mint and taste for seasoning. Serve warm or at room temperature. .
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