Corn Frittata
Corn Frittatan is a gluten free and lacto ovo vegetarian main course. One serving contains 232 calories, 15g of protein, and 14g of fat. This recipe serves 4. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 19 foodies and cooks. This recipe from So How's it Taste requires black pepper, olive oil, kosher salt, and pecorino romano cheese. From preparation to the plate, this recipe takes around 34 minutes. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, you might also like recipes such as Zucchini and Corn Frittata, Ham and Corn Frittata, and Corn, Ham and Scallion Frittata.
Servings: 4
Ingredients:
1/2 tsp. freshly ground black pepper, divided
2 tsp. butter
6 large eggs, lightly beaten
1 1/2 cups fresh corn kernels (about 2 ears) (I used frozen)
2 tbsp. chopped fresh flat-leaf parsley
1/2 tsp. kosher salt, divided
1/4 cup 1% low-fat milk (I used nonfat milk)
1 tsp. olive oil
1 oz. pecorino Romano cheese, grated (about 1/4 cup)
1/3 cup diced shallots
1/4 tsp. smoked paprika (optional)
Equipment:
frying pan
paper towels
bowl
whisk
broiler
Cooking instruction summary:
1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.2. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.3. Preheat broiler to high.4. Return pan to medium heat. Add butter to pan; swirl until butter melts. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.
Step by step:
1. Heat a medium ovenproof skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired.
4. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
5. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined.
6. Add corn mixture to egg mixture, stirring to combine.
7. Preheat broiler to high.
8. Return pan to medium heat.
9. Add butter to pan; swirl until butter melts.
10. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.
Nutrition Information:
covered percent of daily need
