LOVE breakfast for supper. Eggs, toast, bacon. . .simple, satisfying, and kid-friendly. In an effort to utilize corn-on-the-cob from our CSA box, I found an old Corn Frittata recipe from Cooking Light (circa 2005). The original recipe calls for Smoked Mozzarella, but my grocery store didn't have any. I substituted Fontina (which is my favorite cheese for frittatas). I made another change by adding turkey bacon, but it's delicious without it as well. If you don't have corn on hand, substitute a vegetable of your liking. Same goes for the cheese.
Corn Frittata with Turkey Bacon and Fontina Cheese
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 cup shredded fontina, divided
1 cup chopped turkey bacon (without nitrates or antibiotics)
1 Tbsp fresh basil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Heat skillet over med-high heat with cooking spray. Saute corn and bacon for 5 min.
In a large bowl, combine corn, half amount cheese, basil, and rest of ingredients. Stir with a whisk.
Heat skillet over med heat. Coat again with cooking spray, and add egg mixture. Cover and cook 5 min. or until almost set.
Sprinkle rest of cheese on top. Broil 5 min. in oven until browned on top (wrap handle of pan with foil if needed). Makes 4 large servings.
Serve with a side salad, toast, or English muffin and you've got a light dinner for summertime:)