Peak Heirloom Tomato & Sweet Corn Frittata

Serves 4 · 12 min prep · 22 min cook

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 1/2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 garlic cloves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Crack the eggs into a large bowl, add the milk, salt, black pepper, and red pepper flakes, then whisk vigorously until fully blended and slightly frothy.
2. 2Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
3. 3Scatter the fresh sweet corn kernels into the skillet and sauté for 3 to 4 minutes, stirring occasionally, until the kernels turn bright and lightly golden at the edges.
4. 4Dice the heirloom tomatoes into bite-size chunks, add them to the skillet, and cook another 2 minutes just until they begin to soften and release a little juice.
5. 5Pour the egg mixture evenly over the vegetables. Let it sit undisturbed for 1 minute so the bottom starts to set, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
6. 6Sprinkle the shredded mozzarella and grated Parmesan evenly across the top. Tear the fresh basil leaves and scatter them over the cheese.
7. 7Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the center is just set, the edges are puffed and golden, and a knife inserted in the middle comes out clean.
8. 8Remove from the oven and let the frittata rest in the pan for 3 minutes so it firms up for cleaner slices.
9. 9Run a thin spatula the rim, slide the frittata onto a cutting board or serve directly from the skillet cut into four wedges. Finish with an extra grind of black pepper and a few more torn basil leaves if desired.