Roasted Potato and Corn Frittata

Preheat oven to 425ºF. Line a large baking sheet with parchment paper. Add potatoes, a good drizzle of olive oil, chives, and a generous pinch of salt and pepper. Toss to coat and bake for 35–45 minutes (giving them a flip once or twice) until crispy and brown.

Meanwhile, sauté chopped onions over medium heat for 5 minutes, just until tender and translucent—not browned. Set aside.

In a large mixing bowl, beat eggs with milk, Parmesan (reserving a couple tablespoons for the top), onion, salt and pepper. Stir in potatoes and corn, and pour into a hot 10 inch oven-safe pan that has been well-coated with olive oil. Make sure to give the pan a good oil brushing, up the sides as well. Sprinkle top with reserved Parmesan.

Cook for 5–8 minutes on medium heat, until the sides are well set. Pop into a 350ºF oven and bake for an additional 8–10 minutes until fully cooked. Broil for a minute or two, just until the parm bubbles and is slightly golden. Enjoy!

Notes:
1. A silicon spatula comes in handy here. Use it to check if the sides are set before popping into the oven. Go around the edge of the pan to see if the egg is firm and lifts away. A spatula will also help to slide the frittata onto a plate for serving.
2. No need to heat the corn in advance, toss it in directly from the freezer (unless you’re using fresh corn on the cob, in which case, make sure to cook the corn before using).