Sheet-Pan Heirloom Tomato & Sweet Corn Frittata Squares

Born in Italian kitchens as a thrifty way to stretch eggs, the frittata shines in this sheet-pan take. Sweet corn and heirloom tomatoes nestle into the custardy base, yielding portable squares ready for brunch or meal prep.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 248 cal
• 18g protein
• 12g carbs
• 15g fat

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Ingredients

• 10 large eggs
• 1/2 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
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 375°F and lightly oil a rimmed half-sheet pan so the frittata releases cleanly later.
2. 2Dice the heirloom tomatoes into bite-size pieces and pat them dry with a paper towel to keep the eggs from turning watery.
3. 3Scatter the fresh sweet corn kernels evenly across the prepared pan, then tuck the tomato pieces among them in a single layer.
4. 4In a large mixing bowl whisk the eggs with the milk until fully blended and slightly frothy, about 30 seconds.
5. 5Stir in the mozzarella, Parmesan, garlic powder, salt, pepper, and red pepper flakes until the cheese is evenly distributed.
6. 6Pour the egg mixture over the corn and tomatoes, tilting the pan gently so it fills every corner without overflowing.
7. 7Tear the basil leaves and sprinkle them across the surface, then slide the pan onto the middle rack.
8. 8Bake 22 to 26 minutes until the center is just set, the edges are golden, and a knife inserted in the middle comes out clean.
9. 9Rest the frittata on a cooling rack for 5 minutes so it firms up enough to cut clean squares.
10. 10Slice into 6 even portions, serve warm right away, or cool completely and refrigerate for grab-and-go school mornings.