When it comes to summer, there is always an abundance of corn in season. Now, I am a huge fan of corn especially sweet jubilee and the peaches and cream varieties but I`m extremely pick where I get them from. For me, I can only have local from Chilliwack. Sure, it`s far but it`s SO worth it. Sweet, crunchy and perfect in every bite. I can`t have it any other way, I just can`t.
My family used to own a house in Harrison Hot Springs (recently sold a couple weeks ago, sigh) and we`d always get a dozen or so bags of corn either on the way to or out of Harrison. My boyfriend was able to find some Chilliwack corn being sold in Maple Ridge and picked up a dozen. Because there is only so much corn on the cob I can eat, I decided to throw it all in a delicious summer vegetable frittata.
Now, before we get into the actual recipe, does anyone know the difference between frittatas and quiches? It’s fairly simple, actually. Both frittatas and quiches involve eggs, right? But the main difference lies on the quantity of eggs used in the recipes. Frittatas are more egg-based and usually feature around 6-8 eggs per recipe. Quiche, on the other hand, is more of an egg custard base. You’ll know you’re making a quiche if the recipe requires that you add cream or half-and-half to the egg mixture.
So since that is all cleared up, let’s get to the recipe.
This is a summer frittata so feel free to use whatever vegetables you have on-hand. Due to the awesome harvest we’ve had all summer, I decided to use some Chilliwack corn, green beans, carrots, caramelized onions and spinach. Some cheddar cheese would go absolutely well with this dish it’s not necessary. I kept mine simple and just left it with the vegetables – plain and simple, but simply delicious.
Summer vegetable frittata
What you’ll need:
– 1 tsp ghee or vegetable oil
– 1 onion, sliced
– 7 free-range eggs, beaten
– 4 ears of corn, shredded
– 1 orange bell pepper, diced
– 1/2 lb green beans, rinsed, trimmed, and cut into 1″ pieces
– 1 handful of baby spinach
– Salt and pepper, to taste
What you’ll need to do:
1. Preheat the oven to 350F.
2. In a large oven-proof pan, melt your ghee over medium-high heat and add the onions. Caramelize the onions until they are slightly charred, about 10 minutes.
3. Add the corn, green beans, pepper and baby spinach and stir fry until the spinach is almost wilted. Season to taste.
4. Add the beaten eggs and and cook on the stove for 2 minutes. The idea is for you to ensure that the bottom of the frittata is cooked.
5. Once ready, throw the frittata into the oven and bake for 20-25 minutes or until everything is set.
6. Serve with cheese, sriracha and Japanese mayo, or eat on its own. Makes 6 servings.