Breakfast for dinner should always be quick and easy.
If the egg is the versatile gymnast of the culinary world, the star of a thousand different techniques and dishes, the frittata is probably its signature move. It's quick, it's easy, and you can throw almost anything into it and come up with a winning recipe. You can whip one up in under 20 minutes, so it's ideal for a quick weekday breakfast or weekend brunch, but we're betting it will score a place in your dinner rotation, too.
Frittatas are one of our all-time favorite ways to use up leftovers. Chopped roast chicken, grilled vegetables, rice, even cooked pasta make great additions, but in this case, we've opted to fill the dish with bacon and corn. Corn starts losing its sweetness soon after it's picked, and, while modern corn varieties stay sweet longer, the best corn is still the mid- to late-summer stuff you get fresh, so we like to use it when we can.
The bacon, cooked just to the point of crispness, gives the frittata its salty, smoky base flavor, and the vegetable ingredients need just a quick sauté in a tablespoon of the leftover bacon fat. Our cheese of choice here is Gruyère, which you can sometimes find pre-shredded for a great time-saver. If you're buying a wedge, instead of grating it, cut it into half-inch cubes. This is a technique
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