My friend and I reminisced about a particular Cooking Light recipe that included corn and smoked mozzarella, and was absolutely to die for. I remembered a delectable Giada receipe from my pre-veggie days that included sausage frittata on slices of buttered baguette. I decided it was time to make a frittata. Now, a frittata is obviously the kind of quick-cooking dinner that is best made without the fuss of measurements. So, I used what I thought looked good - I prefer a high vegetable content (I think you could even get away with less eggs), but you should make it however you think works best.
Summer Frittata with Corn, Asparagus, Tomato, Basil, and Mozzarella
In a small bowl, whisk together 3 whole eggs and 2 egg whites (or whatever combination of egg : egg whites you prefer) with a healthy pour of soymilk (or regular milk). Season with salt and pepper and set aside.
In a nonstick pan, saute 1/2-3/4 lb. chopped asparagus, 20 or so grape tomatoes (cut in half), and a cup or so of fresh or frozen yellow corn until the asparagus begins to turn a vibrant green. Add a medium-sized ball of fresh mozzerella, diced, and a small handful of basil chiffonade. Stir the mixture together and add the egg mixture to the pan. Shake the pan to evenly distribute the eggs and vegetables. Cook over medium heat until the mixture begins to set from the bottom, and then place in a 400 degree oven until the top sets. If you like the eggs a bit browned, turn the broiler on for a moment.
When the frittata has set, loosen it from the pan, cover with a plate or cutting board, and invert. Slice the frittata into 8 or 9 square-ish slices. Slice a thin baguette lengthwise, butter the inside, and then cut into 8 or 9 pieces. Place a warm wedge of frittata on each piece of buttered baguette and thank me for sending you to heaven.
I roasted the asparagus that I had leftover and served it up with some of the tomatoes on a healthy bed of baby arugala with my new favorite dressing. Yum.