Grilled Corn & Pepper Frittata

Frittata, from the Italian for fried, thrives when summer produce meets open flame. This version folds sweet corn kernels and colorful bell peppers into fluffy eggs, finished on the grill with sharp cheddar and fresh basil.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 248 cal
• 17g protein
• 12g carbs
• 15g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 2 cups fresh corn kernels
• 1 large red bell pepper
• 1 medium green bell pepper
• 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
• 3 scallions

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and place a 10-inch cast-iron skillet on the grates to preheat for five minutes.
2. 2Shuck the corn if needed and cut the kernels from the cobs; dice the bell peppers into half-inch pieces and thinly slice the scallions, keeping white and green parts separate.
3. 3Brush the hot skillet with olive oil, then add the corn kernels, diced peppers, and scallion whites. Close the grill lid and cook, stirring once, until the vegetables are lightly charred and tender-crisp, six to eight minutes.
4. 4While the vegetables grill, crack the eggs into a large bowl, add the milk, salt, and black pepper, and whisk vigorously until the mixture is uniform and slightly frothy.
5. 5Tear the basil leaves into rough pieces and fold most of them into the egg mixture along with half of the shredded cheddar, reserving some basil and cheese for the top.
6. 6Pour the egg mixture evenly over the hot grilled vegetables in the skillet; scatter the remaining cheddar and scallion greens across the surface.
7. 7Close the grill lid and cook without stirring until the edges are set and golden and the center still has a slight jiggle, twelve to fifteen minutes.
8. 8If the top needs more color, move the skillet to indirect heat or finish under a broiler for one to two minutes until lightly browned.
9. 9Remove the skillet carefully with heatproof gloves, let the frittata rest five minutes so it firms up, then garnish with the remaining torn basil.
10. 10Slide a spatula the edges, cut into six wedges, and serve warm straight from the pan for a bright weekend brunch plate.