Britta Leverkuhn | Nutrition Counseling

Ingredients

Serves 6 to 8

• 1 large Yukon Gold potato, cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• ¼ small yellow onion, sliced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 large eggs
• 4 ounces semi-hard cheese (cheddar, swiss, Colby, etc.), roughly chopped
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Dash of Tabasco or other hot sauce
• 3 tablespoons salsa verde (mild to medium)
• 1 plum tomato, halved and thickly sliced
• 3 to 4 tablespoons fresh corn kernels or frozen, defrosted

Preparation

1. Preheat the oven to 375
2. In a medium saucepan, boil the potato in salted water for 7 minutes, or until tender when pierced with a fork. Drain well and set aside.
3. In a large, ovenproof skillet, melt the butter over high heat. Add potato, onion, and 1/8 teaspoon each of salt and pepper and stir. Cook for 2 minutes without stirring to brown the potato and onion. Continue cooking for an additional 3 minutes, stirring occasionally. Remove from heat.
4. In a large bowl, beat the eggs and then whisk in half of the cheese. Add the flour, baking powder, garlic powder, Tabasco sauce, and remaining 1/8 teaspoon each salt and pepper. Whisk to combine.
5. Pour the egg mixture over the potato mixture in the skillet. Drizzle the salsa verde over the top. Layer the tomato, avocado, the remaining cheese, and the corn kernels on the top and season with additional salt and pepper if desired.
6. Transfer skillet to the oven and bake for 25 minutes or until the center of the frittata begins to brown and the eggs are cooked. Serve warm or at room temperature.

Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier and Laura Holmes Haddad.