Green Beans, ½ cup
Tomato, ½ cup
Corn on the cob, ½ ear
Shredded Cheese, 1 ounce
Pepper, ½ tsp
Salt, to taste
Butter, ½ tsp.
Snap the green beans making sure to remove any strings. Cut the beans into ½ inch pieces and blanch in salted water until tender. Cut the tomato pole to pole into wedges. Remove the seeds and carefully remove the peel. Cut the wedges the same size as the beans. Shuck the corn and remove any silk. With a paring knife remove half of the kernels and scrape the ear with the back of the knife to get the juices. Combine all ingredients in a bowl and reserve.
In a mixing bowl crack and whip the eggs until evenly blended. Add the cheese, salt and pepper and mix again.
Turn on the broiler and move the rack to the middle of the oven. Heat a non-stick sauté pan over medium high heat and add the butter. When the butter is melted add the vegetables and cook for 3-4 minutes to remove excess moisture. Add the eggs and stir with a heat resistant rubber spatula to mix. Cook for 3-4 minutes until the eggs are set. Finish the dish under the broiler for 3-4 minutes or until the eggs are golden and fluffy. Gently transfer the frittata to a serving plate and cut into 4 equal portions. Enjoy.
Presented By: Chef Chris Leynes, Windows on the Park
Date: 7/22, 2014