Serves 4-6 as a main dish; 8-12 as an appetizer Ingredients:
2 - 3 T. extra virgin olive oil
3/4 - 1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1 medium-sized onion, finely diced
1 garlic clove, crushed
8 large eggs
2 tablespoons water
Sprinkle of salt and pepper
2 cups broccoli, blanched in boiling water for 3 minutes and chilled
1 cup of corn, raw cut off the cob
1 tablespoon of fresh basil, chopped
Turn the oven on to broiler.
Chop up broccoli into small florettes; place in a boiling pot of salted water and blanch for about three minutes. Remove from heat, drain and set aside.
Heat 1 T. of the olive oil in a 10-inch ovenproof pan over medium heat. Add the raw corn niblets, garlic and onion and cook stirring frequently until the onions and corn are soft and transparent. Take off heat and place in a bowl to cool slightly.
In another bowl, whisk the eggs and water together, along with the salt and pepper.
Wipe out the skillet and then add the 1 to 2 tablespoons of remaining olive oil. Put over medium heat and once the pan is hot, pour in the egg mixture, spreading evenly. Add the blanched broccoli, sautéed onions, garlic and corn, along with the grated cheeses and chopped basil leaves. Reduce the heat to low immediately, cover and cook until the eggs are just starting to set (about 4-5 minutes). Uncover the pan and transfer into the oven. Bake until the top is puffed and completely set, probably about 15-20 minutes. You will want to have the oven light on so you can see how it is doing.
Remove from the oven and run a rubber spatula around the sides of the pan to loosen the frittata; you can either slice it from the pan or remove the entire frittata on to a cutting board. If so, it should sit for about 8 minutes before cutting.