Recipe: Corn and Rice Frittata


2 Tbsp. olive oil
1/4 cup any onion, finely sliced
2 cloves garlic, minced
2 ears corn
1 cup cooked rice
1 Tbsp. dry thyme
4 eggs
4 oz. Parmesan
salt and pepper to taste


Cut corn from cob. Heat the olive oil in a 10” non-stick skillet. Add the onions and cook gently 1 minute. Add garlic, corn and rice. Beat eggs and seasonings together. Stir in cheese. Spread skillet mixture evenly and pour egg and cheese mixture over top. Cook, shaking pan occasionally, until bottom is golden but top is still “wet”, about 6 minutes. Slide frittata out onto a baking sheet and place under broiler. Broil until top is golden, about 2 minutes. Let cool to room temperature and serve, or refrigerate until needed.