Sweet Corn & Tomato Frittata

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 268 cal
• 18g protein
• 12g carbs
• 17g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 cups cherry tomatoes
• 4 scallions
• 1/3 cup chopped fresh basil
• 1 cup shredded sharp cheddar
• 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 fully blended and slightly frothy; set aside.
2. 2Halve the cherry tomatoes, thinly slice the scallions (white and green parts), and strip corn kernels from the cobs if using fresh ears.
3. 3Heat the olive oil in a 12-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat until shimmering.
4. 4Add the corn kernels and cook, stirring occasionally, until they brighten and just begin to caramelize at the edges, about 4 minutes.
5. 5Stir in the halved tomatoes and scallions; cook 2 to 3 minutes more until the tomatoes soften slightly and release a little juice but still hold their shape.
6. 6Pour the egg mixture evenly over the vegetables. Sprinkle the cheddar and half the basil across the surface, then gently shake the pan so everything settles.
7. 7Cook on the stovetop without stirring for 3 to 4 minutes until the edges just begin to set. Sprinkle Parmesan over the top.
8. 8Transfer the skillet to the oven and bake 14 to 18 minutes until the center is puffed, just set, and no longer jiggles when the pan is gently shaken.
9. 9Remove from the oven and let rest 5 minutes so slices hold together cleanly. Scatter the remaining basil over the top, cut into six wedges, and serve warm or at room temperature for easy weekend hosting.