Sheet-Pan Sweet Corn & Heirloom Tomato Breakfast Frittata

Born from the Italian open-faced omelet tradition, this sheet-pan frittata lets sweet corn and heirloom tomatoes nestle into fluffy eggs. Fresh basil and melted mozzarella finish a bright, make-ahead breakfast built for busy mornings.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 22g protein
• 12g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 large eggs
• 1/3 cup whole milk
• 1 1/2 cups sweet corn kernels
• 1 1/2 cups heirloom cherry tomatoes
• 1/3 cup fresh basil
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed half-sheet pan with parchment paper and brush the parchment and sides lightly with olive oil so the frittata releases cleanly.
2. 2In a large bowl whisk the eggs, milk, garlic powder, salt, and black pepper until the mixture is completely smooth and slightly frothy, about 30 seconds of vigorous whisking.
3. 3Scatter the baby spinach evenly across the prepared sheet pan. Sprinkle the sweet corn kernels and halved heirloom cherry tomatoes over the spinach in a single layer.
4. 4Pour the egg mixture slowly over the vegetables, tilting the pan gently so the eggs settle into every corner. Tear the basil leaves and scatter them across the top, then finish with an even blanket of mozzarella and Parmesan.
5. 5Carefully transfer the sheet pan to the center rack of the oven. Bake until the eggs are puffed, set in the center, and the edges are golden brown, 18 to 22 minutes. A knife inserted in the middle should come out clean.
6. 6Remove the pan from the oven and let the frittata rest on a cooling rack for 5 minutes; it will deflate slightly and firm up for cleaner slicing.
7. 7Using the parchment as a sling, lift the frittata onto a cutting board. Cut into six even squares with a sharp knife or pizza wheel.
8. 8Serve warm straight from the pan for weekend brunch, or cool completely, wrap individual squares, and refrigerate up to 4 days for quick weekday reheats in a 300°F oven or microwave.