Grilled Corn & Pepper Frittata

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 10 large eggs
• 2 fresh corn ears
• 2 medium bell peppers (mixed colors)
• 1/3 cup fresh basil leaves
• 3/4 cup shredded sharp cheddar
• 1/4 cup whole milk
• 2 tablespoons extra-virgin olive oil
• 1 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. Husk the corn and brush the ears lightly with olive oil.
2. 2Place the whole corn ears and the whole peppers on the hot grill. Turn every few minutes until the corn kernels are lightly charred in spots and the pepper skins blister and soften, about 8–10 minutes total.
3. 3Transfer the grilled vegetables to a cutting board. When cool enough to handle, cut the kernels from the cobs and slice the peppers into thin strips, discarding stems and seeds.
4. 4Crack the eggs into a large bowl, add the milk, salt, and black pepper, and whisk until the mixture is uniform and slightly frothy.
5. 5Stir in most of the cheddar, the grilled corn kernels, pepper strips, and roughly torn basil, reserving cheese and basil for the top.
6. 6Heat an oven-safe 10-inch skillet over medium heat and melt the butter with the remaining olive oil until foaming.
7. 7Pour the egg mixture into the skillet and cook undisturbed for 3–4 minutes until the edges begin to set and pull away slightly from the pan.
8. 8Sprinkle the reserved cheddar over the top, then transfer the skillet to a 375°F oven. Bake 12–15 minutes until the center is just set and the top is puffed and golden.
9. 9Remove from the oven, rest 3 minutes, scatter the remaining fresh basil, slice into wedges, and serve warm.