Basil-Flecked Corn & Tomato Breakfast Frittata

Frittata, from the Italian for fried, is the skillet-to-oven egg dish that thrives on whatever is ripe. This breakfast version flecks sweet corn and juicy heirloom tomatoes with fresh basil and sharp cheddar for a sunny, herb-bright start.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 265 cal
• 16g protein
• 12g carbs
• 18g fat
• 1.5g fiber

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Ingredients

• 10 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 12 oz heirloom tomatoes
• 1/4 cup whole milk
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion
• 2 garlic cloves
• 1/2 cup packed fresh basil
• 3/4 cup shredded sharp cheddar
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp unsalted butter

Instructions

1. 1Preheat the oven to 375°F with a rack in the center. Dice the onion, mince the garlic, and cut the heirloom tomatoes into 3/4-inch chunks; pat the tomato pieces lightly with a paper towel to remove excess juice.
2. 2In a large bowl whisk the eggs, milk, most of the salt, black pepper, and red pepper flakes until the mixture is uniform and slightly frothy. Stir in half the shredded cheddar and the torn basil leaves.
3. 3Heat a 10- or 12-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat. Add the olive oil and butter. When the butter melts and foams, add the onion and cook 4 to 5 minutes until translucent and soft.
4. 4Add the corn kernels and cook 3 minutes, stirring occasionally, until the corn brightens and picks up light golden spots. Stir in the garlic and cook 30 seconds until fragrant.
5. 5Scatter the tomato chunks evenly over the vegetables and cook 1 minute just to warm them without collapsing. Season the skillet contents with the remaining salt.
6. 6Pour the egg mixture over the vegetables, tilting the pan so it settles into every gap. Sprinkle the remaining cheddar on top. Cook undisturbed on the stovetop for 2 to 3 minutes until the edges just begin to set.
7. 7Transfer the skillet to the oven and bake 14 to 17 minutes until the center is puffed, just set, and no longer jiggly, and the top is lightly golden. A knife inserted in the middle should come out clean.
8. 8Rest the frittata in the pan 5 minutes, then run a spatula the edge and slide or cut into six wedges. Garnish with extra basil leaves and serve warm or at room temperature for easy brunch.