Well Hello Good People of the World! I’m almost back. Was down for the count for several days with a knee clean-up surgery…just about cleaned my clock too. But hey hey, the corner is turned and here I am. Thank you Chris Hasty. So, here we go! Throwing a double fresh treat right atcha. I received my first Leggett Farm Organics CSA box last Wednesday, and this year I included a dozen farm fresh eggs each week. Straight from Ben’s chickens. Look at these beauties. With fresh corn quickly growing as high as an elephant’a eye, I made this corn and fresh egg frittata. Out of the skillet, on to the plate, and down the hatch. 1 Tbs olive oil
Kernels from 2 ears fresh corn
1/2 sweet onion, diced
1/4 t kosher salt
1/2 t fresh ground black pepper
1/4 t smoked paprika
1/4 cup low fat milk
6 large eggs, lightly beaten
2 t butter
1 1/2 oz Romano cheese, grated
3 Tbs chopped fresh cilantro

Heat a medium ovenproof skillet over medium high heat.
Add oil and swirl to coat pan.
Add corn and onions.
Cook 3 minutes, stirring often.
Add half the salt and pepper, and paprika.
Stir and transfer corn mixture to bowl.
Wipe skillet clean with paper towel.
Combine remaining salt and pepper, milk, and eggs in medium bowl.
Stir with whisk until combined.
Stir in corn mixture.
Add half the cheese and half the cilantro; stir to combine.
Preheat broiler to high.
Return pan to medium heat.
Add butter to pan and swirl as it melts.
Add egg and corn mixture to pan.
Cook 1 minute without stirring.
Gently slide pan back and forth to keep eggs from sticking.
Cover and reduce heat to low.
Cook 4 to 5 minutes until eggs are set and golden on bottom.
Note that top of eggs will still be a bit runny.
Sprinkle evenly with remaining cheese.
Broil 1 to 1 1/2 minutes until eggs are set and cheese browns a bit.
Allow to rest 3 minutes.
Sprinkle with remaining cilantro to serve.

Serves 4 at a simple 230 calories per serving!