CHERRY TOMATO FRITTATA WITH CORN, BASIL, & GOAT CHEESE

Steps:

• In large bowl, whisk together eggs, cream, 4 oz. of goat cheese, 2 TBS of basil, lemon zest, salt, red pepper flakes, and pepper. Set aside. In the deep half of a frittata pan, melt 1 TBS of the butter. Add the corn and cook until softed, about 5 minutes. (Just heat if using canned corn.) Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, another 7-8 minutes. Remove the shallow pan, set it over med. heat and melt the remianing 1 TBS butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the larger one to loosen the frittata. Slide the frittata onto a cutting board. Top with the remaining basil and a sprinkle of salt. Cut into 8 wedges and serve.