Corn and Tomato Frittata

Summer corn! Summer tomatoes! Summer deliciousness all over the place. I just ate a pint of blueberries for dinner, but who could blame me.

For lunch on Sunday I made a frittata, the easiest thing in the world to cook, and a good meal to use up vegetables purchased in a fit of summer love.

First, I roasted some bitty heirloom tomatoes, just to make them squishy. Then I cooked half an onion I had lingering in the bottom of my fridge.

While these cooled, I went to chopping.


Corn kinda went everywhere. Turns out cats like corn.

I cracked 8 eggs into a bowl and whiskity-whisked away. Then I dumped in my veggies, stirred up, added a few crumbles of goat cheese and a little black pepper, and poured into a greased square pan.

Now, I’m not sure how long I baked this- I started with 17 minutes on my timer, but then kept resetting for 5 more. I cleaned the tub while the frittata baked. Soooo productive. Anyway, once the middle didn’t jiggle anymore, I took it out and ate it for lunch.


I ate it for lunch outside, on the deck, with some olive bread and store bought salad. Very good. The corn and cooked onions made the whole dish very sweet.


Good stuff, and good leftovers!

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