Spicy Corn Frittata with Tomatoes and Scallions

Spicy Corn Frittata with Tomatoes and Scallions is a main course that serves 4. One serving contains 412 calories, 18g of protein, and 29g of fat. For $2.29 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 75 fans. A mixture of tomatoes, ears corn, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns an excellent spoonacular score of 83%. Try Spring Dairy-Free Frittata with Radishes and Scallions, Eggs With Scallions And Tomatoes, and Stewed Scallions and Tomatoes for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste. In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine. Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes. Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

 

Step by step:

1. Watch how to make this recipe.

2. Set a rack on the top shelf of the oven and preheat to 450 degrees F.

3. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil.

4. Add the tomatoes and saute for 2 minutes.

5. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens.

6. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

7. In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks.

8. Add the cooled vegetables and cold butter and stir to combine.

9. Wipe out the skillet with a paper towel and put it over medium heat.

10. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan.

11. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set.

12. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

13. Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

Nutrition Information:

covered percent of daily need