I’ll look to all kinds of foods to get inspiration for new salads and frittatas. This frittata was inspired by a soup. I sometimes make a chowder with smoked sausage, corn, and potatoes. It occurred to me that these same ingredients would make a good frittata.
Sausage corn chowder frittata
1/2 cup smoked sausage, cut into small pieces
1/2 cup frozen corn
1/2 cup potatoes, cut into small dice
Bring pots of water to the boil for the corn and potatoes. Add the corn, after it returns to the boil, cook for another half minute–corn cooks extremely quickly. Add the potatoes to the other pot, cook for about 5 minutes until the potatoes just start to get tender and cooked. Check frequently, you do not want to have potatoes overcooked and mushy.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the sausage, corn, and potatoes into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.