Corn, Scallion & Potato Frittata

  • 2 Tbsp minced garlic
  • Olive oil
  • 1 bunch scallions, chopped
  • 2 large potatoes, shredded
  • 1-1/2 cups frozen corn
  • Salt, pepper to taste
  • 10 eggs, beaten
  • 8 oz. mozzarella cheese, grated
  1. Heat oven to 350° F.
  2. Cook white part of scallions and garlic in olive oil in a 10-inch skillet, stirring over moderate heat until softened, about 2 minutes.
  3. Add potato and cook, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste.
    Cook, stirring, for about 1 minute.
  4. Whisk together eggs & mozzarella, then stir in potato mixture and scallion greens.
  5. Bake in greased 9” x 13” pan for about 30 minutes at 350° F.

Serves 8-10

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Blueberry Morning Glory

Blueberry Morning GloryThe Casserole

  • 1 challah or egg bread, with crust removed, ripped apart
  • 8oz. cream cheese
  • 2 cups blueberries
  • 8 eggs
  • 1/3 cup maple syrup
  • ½ cup sugar
  • 2 cups half & half
  1. In a greased 13×9 casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
  2. In a separate bowl, mix together the eggs, sugar, syrup and half & half. Pour carefully and evenly over the bread mixture.
  3. Bake at 350°F. about 1 hour.
  4. Serve with blueberry sauce (below)

Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

The Blueberry Sauce

  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1 cup blueberries
  • 1 Tbsp butter
  1. In a saucepan, mix together sugar, cornstarch and water.Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
  2. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst.
  3. Add butter and stir until blended.

Serves 12

 

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