Tuesday, August 17, 2010

Corn Frittata with Turkey Bacon and Fontina Cheese

 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

Preheat Broiler.
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:)