Sweet Corn Frittata with Cherry Tomato Compote

subheading: For the tomato compote:

2 tablespoons olive oil

2 cloves of garlic, minced

2 cups cherry tomatoes (any variety will work)

¼ cup dry white wine

8 to 10 fresh basil leaves, thinly sliced

Healthy pinch of fine sea salt

Freshly ground black pepper

subheading: For the frittata:

2 tablespoons cooking fat

1 bunch of scallions, white parts and green parts diced separately

2 cloves of garlic, minced

1 medium potato, scrubbed and cut into ¼-inch chunks

2 cups fresh or thawed frozen corn kernels

4 large eggs

½ teaspoon crushed red pepper flakes

4 ounces feta cheese, crumbled

Directions at epicurious.com

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