Cheesy Mushroom, Corn, and Leek Frittata
On paper, two recipes for a vegetable frittata might look the same, but the difference between a sufficient recipe and a great recipe is in the quality of the instructions. This one in particular proves its worth. Using a can of creamed corn adds a shortcut to flavor in a five-ingredient dinner and saves the trouble of cutting kernels off the cob. Plus, reserving half the sautéed mushrooms and leeks to make a cheesy, broiled topping means the frittata won’t be rubbery—since texture is just as important as taste. Lastly, a great recipe teaches something in the making of it, and this sets a gold standard for frittatas.