Like the Tomato Frittata
, this Corn and Onion Frittata is quick to prepare, cooks at very low heat while you don't pay any attention to it, and leaves the pan relatively clean. Plus it tastes great -- like you've spent hours preparing it.
cloves of garlic, 1 handful (yes, we love
garlic. Adjust accordingly.)
fresh corn if possible, otherwise half a can of corn
2 cups (approximately 500 mL) egg whites or 8 eggs (we used the carotene-yellow version)
Chop and saute the onion and garlic in some canola oil. Add some black pepper, and a little bit of spicy paprika. If you're using canned corn, there's no need to add salt.
If you can, use fresh sweet corn, and cut it from the cob while the onions are cooking. If it's not summer, rinse the canned corn while the onions are cooking. Once the onions are translucent and cooked, add the corn and reduce the heat. On my electric stove, I turn the heat from 7 to low-and-a-half on a scale of low to 9.
Shake up the egg whites to introduce some air bubbles, or lightly whisk the eggs. Add the eggs to the pan, stir everything together, and dust the top with more black pepper.
Walk away for 20-30 minutes. Take a shower, get dressed, check your email. Once the eggs don't jiggle in the center when you shake the pan, put the frittata under the broiler for 3-5 minutes to brown the top. If everything has gone right, the eggs will not be stuck to the bottom of the pan. Start up your yellow-themed playlist. Serve with pineapple while wearing yellow and enjoying your morning internet! Avoid jaundice.