Corn, Scallion and Potato Frittata

This frittata makes a perfect brunch or lunch -- it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Nutrition info per Serving:

Calories: 395 kcal
Carbohydrates: 37 g
Dietary Fiber: 5 g
Fat: 20 g
Protein: 18 g
Sugars: 8 g

Ingredients:

1 bunch scallions, white and green parts sliced separately

2 cloves garlic, minced

3 tablespoons olive oil

1 large russet (baking) potato, peeled and cut into 1/4-inch dice

2 cups corn kernels, thawed if frozen

4 large eggs

4 ounces mozzarella, coarsely grated

Cooking Directions:

1. Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.


2. Preheat broiler.

3. Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.

4. Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.

5. If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

Squash and Potato Pizzas

The lists of ingredients below are good for 4 persons.


Nutrition information per serving

Calories: 891 kcal
Carbohydrates: 102 g
Dietary Fiber: 9 g
Fat: 38 g
Protein: 34 g
Sugars: 12 g




Ingredients:

1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped
2 1/2 cups Manchego cheese, shredded
2 ounces frisee, torn into large pieces (optional)


Cooking Directions:

1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.

3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.

4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisee and serve at once. Repeat with the remaining dough and toppings.