Your weekend brunch plans just got easier. Make this delicious spinach, corn, and smoked mozzarella frittata at home, with help from Chef Cate Bruce-Low, who keeps the blog Tribeca Yummy Mummy. 

SPINACH, CORN AND SMOKED MOZZARELLA FRITTATA

Recipe by Cate Bruce-Low

 1 c. Green Giant® frozen spinach, thawed and chopped

 a small onion, finely chopped

 2 cloves garlic, minced

 1 T. olive oil

 1 T. butter

 1 c. Green Giant® frozen corn

 1/2 c. chopped tomato

 10 eggs, slightly beaten

 1 pound smoked mozzarella, cut into 1/2-inch cubes

 1/2 c. Parmesan cheese, grated

 salt and pepper to taste

Preheat the oven to 400 degrees F.

In a 10 or 12-inch skillet, warm the olive oil and butter over medium heat.  Use a rubber spatula to grease the sides of the pan.

Add the onion and cook, stirring, until translucent.  Add the garlic and cook another minute.

Stir in the corn, tomatoes, and Green Giant® spinach and cook until the flavors a minute or two more.

Whisk the eggs, the Parmesan cheese, the smoked mozzarella and the salt and pepper together in a large bowl.

Pour the egg mixture into the pan and stir it into the spinach mixture.

Transfer to the oven.  Cook for 25-30 minutes or until the middle is set and the top of the frittata is golden brown.  Take the frittata out of the oven to cool.  Use a rubber spatula to loosen the frittata from the sides and bottom of the pan.  Enjoy!