Grilled Corn & Pepper Frittata

Born as a humble Italian skillet egg dish, the frittata shines when summer produce takes center stage. Here, grill-charred corn and colorful peppers fold into creamy eggs with sharp cheddar and fresh basil.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 265 cal
• 17g protein
• 12g carbs
• 17g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 2 fresh corn ears
• 2 medium bell peppers (mixed colors)
• 1/3 cup fresh basil leaves
• 1/4 cup whole milk
• 3/4 cup shredded sharp cheddar
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Husk the corn and place the ears directly on the hot grill; turn every couple of minutes until kernels are charred in spots and fragrant, about 8 to 10 minutes total.
3. 3While the corn grills, slice the bell peppers into broad flat panels, discarding seeds and stems. Grill the pepper pieces skin-side down until lightly blistered and softened, about 4 to 5 minutes, then flip briefly.
4. 4Transfer grilled vegetables to a cutting board. When cool enough to handle, cut the corn kernels from the cobs and chop the peppers into bite-size strips.
5. 5Crack the eggs into a large bowl, add the milk, salt, and black pepper, and whisk until the mixture is uniform and slightly frothy.
6. 6Stir in most of the torn basil and half of the cheddar, reserving the rest for the top.
7. 7Heat an oven-safe 10-inch skillet over medium heat, add the butter and remaining olive oil, and swirl until the butter foams and coats the bottom.
8. 8Scatter the grilled corn and peppers evenly across the skillet, then pour the egg mixture over them. Cook undisturbed until the edges begin to set, about 3 to 4 minutes.
9. 9Sprinkle the remaining cheddar on top, then transfer the skillet to a 375°F oven. Bake until the center is just set and the top is lightly golden, 12 to 15 minutes.
10. 10Remove from the oven, rest 2 minutes, then scatter the remaining fresh basil over the frittata. Slice into wedges and serve warm.