How to use up everything in your fridge, summer edition.
1 medium potato, scrubbed and cut into 1/4-inch chunks4 ounces feta cheese, crumbledHeat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes.
In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese.
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