Sweet Corn & Tomato Frittata

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 2 cups fresh sweet corn kernels
• 1 1/2 cups cherry tomatoes
• 4 scallions
• 1/3 cup chopped fresh basil
• 1 garlic clove
• 3/4 cup crumbled feta
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat the oven to 375°F. In a large bowl whisk the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy.
2. 2Heat the olive oil in a 12-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.
3. 3Add the corn kernels and cook, stirring occasionally, until they turn bright and lightly charred in spots, about 4 minutes.
4. 4Halve the cherry tomatoes and thinly slice the scallions; mince the garlic. Stir the tomatoes, white parts of the scallions, and garlic into the skillet and cook 2 minutes more until the tomatoes just begin to soften and release juice.
5. 5Pour the egg mixture evenly over the vegetables. Scatter the chopped basil, feta, and Parmesan across the top.
6. 6Cook on the stovetop without stirring for 3–4 minutes until the edges just start to set.
7. 7Transfer the skillet to the oven and bake 14–18 minutes until the center is puffed, just set, and no longer jiggly when you gently shake the pan.
8. 8Remove from the oven and let rest 5 minutes so the frittata firms for clean slicing. Garnish with the green scallion tops and extra torn basil.
9. 9Cut into six generous wedges and serve warm or at room temperature—perfect for a make-ahead brunch board that travels well to the patio table.