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:

Freshly ground black pepper

2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)

8 large eggs

1 cup chopped fresh cilantro

2 garlic cloves, finely chopped

1 jalapeno pepper, seeded and finely chopped

Coarse sea salt or kosher salt

1/4 cup extra-virgin olive oil

1 bunch (6 to 8) scallions, trimmed and sliced

2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)

1 tablespoon cold unsalted butter, cut into small pieces

Equipment:

oven

frying pan

bowl

paper towels

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:

Quickview
392k Calories
16g Protein
27g Total Fat
22g Carbs
22% Health Score
Limit These
Calories
392k
20%

Fat
27g
42%

  Saturated Fat
7g
44%

Carbohydrates
22g
8%

  Sugar
10g
11%

Cholesterol
379mg
127%

Sodium
357mg
16%

Get Enough Of These
Protein
16g
33%

Vitamin C
117mg
142%

Vitamin A
4083IU
82%

Selenium
31µg
45%

Vitamin K
43µg
42%

Vitamin B2
0.59mg
35%

Vitamin E
4mg
33%

Folate
130µg
33%

Phosphorus
307mg
31%

Vitamin B6
0.56mg
28%

Vitamin B5
2mg
24%

Potassium
720mg
21%

Manganese
0.37mg
19%

Fiber
4g
17%

Iron
2mg
16%

Vitamin B1
0.23mg
15%

Vitamin B12
0.9µg
15%

Magnesium
59mg
15%

Vitamin D
2µg
14%

Zinc
2mg
13%

Vitamin B3
2mg
13%

Copper
0.19mg
9%

Calcium
81mg
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Salted Caramel Pretzel Bark

Inside BruCrew Life

Shabu Shabu

Just One Cookbook

Insalata Caprese With Pesto Vinaigrette

Foodista

How to cook: Inasal na manok (grilled chicken, Bacolod style)

Feast Asia

Overnight Maple & Brown Sugar Oatmeal

Mels Kitchen Café