Take Back the Kitchen: Alma's Corn Frittata with Kale
What to do when you have a little leftover ricotta from making a lasagna? How about making a quick and tasty fritatta? I love using up some leftover corn as well to give it some summer freshness. Enjoy!
Corn Frittata with Kale
1 1/2 cup cooked corn cut off the cob or defrosted frozen corn
1 cup kale, chopped
1/2 cup chopped onion
1 tbsp butter
1/2 tsp salt
1/2 tsp ground pepper to taste
2 oz. ricotta
Preheat the oven to 450 degrees.
In a large bowl, whisk the eggs, add in the salt and pepper and set aside.
Wash and chop the kale and then pat dry.
Heat up the butter in a medium sized ovenproof skillet and cook the onions until translucent. Should take about 5 minutes.
Add in the kale and saute until wilted.
Add in the corn and stir until heated through.
Add in the eggs and wait about 30 seconds until you slowly start folding the eggs toward the middle, letting the runny eggs flow to the sides.
Gently fold the eggs in on themselves for about 2 minutes and then add the dollops of ricotta cheese on top.
Place on the top rack of the oven and broil for about 3 -5 minutes until the eggs are fully set.
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