Step 1
Heat 2 tablespoons of the oil in a 10 inch cast iron skillet over medium heat. Add the diced white part of the scallions and the minced garlic and cook, stirring often until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.

Step 2
Preheat the broiler.

Step 3
Whisk together the eggs, crushed red pepper flakes and half of the feta cheese. Stir in the potato mixture and the scallion greens.

Step 4
Wipe out the skillet the the veggie mixture was cooking in and heat 1 tablespoon of oil over medium heat. Add the egg/veggie mixture and sprinkle with the remainder of the cheese. Cook, without stirring, shaking the pan once or twice to loosen frittata until underside is golden but the top is still slightly wet, about 6 minutes. Remove from the heat.

Step 5
Broil the frittata about 3 inches from the heat until the top is golden brown. Serve with the tomato compote (see below)

Tomato Compote

Step 1
Heat the oil in a medium sized skillet over medium-high heat. Add the garlic and cook, stirring often for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and continue to cook until the wine is reduced by about half. Add the basil, salt and pepper, and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, about 5-8 minutes. Remove from the heat and place the tomatoes in a bowl. Serve warm or at room temperature.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.