Sheet-Pan Sweet Corn & Heirloom Tomato Breakfast Frittata

Serves 6 · 15 min prep · 22 min cook

Ingredients

• 12 large eggs
• 1/2 cup whole milk
• 2 cups fresh sweet corn kernels
• 2 medium, sliced 1/4-inch thick heirloom tomatoes
• 1 cup, halved cherry tomatoes
• 2 cups baby spinach
• 4 oz, crumbled feta cheese
• 4, sliced green onions
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried oregano
• 1/4 cup, chopped fresh basil
• 1/2 tsp garlic powder

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed half-sheet pan with parchment paper and lightly brush with olive oil so the frittata releases cleanly.
2. 2In a large bowl whisk the eggs, milk, kosher salt, black pepper, oregano, and garlic powder until completely smooth and slightly frothy. Stir in the baby spinach and most of the green onions so they are evenly distributed.
3. 3Scatter the fresh corn kernels evenly across the prepared sheet pan. Pour the egg mixture over the corn, tilting the pan gently so it spreads into an even layer about 1/2-inch thick.
4. 4Arrange the heirloom tomato slices and halved cherry tomatoes on top of the eggs in a single decorative layer. Sprinkle the crumbled feta and remaining green onions over everything. Drizzle the remaining olive oil across the surface.
5. 5Bake on the center rack for 18 to 22 minutes, until the eggs are fully set in the center, the edges are puffed and golden, and a knife inserted in the middle comes out clean. The tomatoes should look blistered and juicy.
6. 6Remove the pan from the oven and let the frittata rest for 5 minutes so it firms up for clean slicing. Scatter the fresh chopped basil over the top while still warm.
7. 7Cut into six equal squares. Serve hot or at room temperature with extra black pepper. Leftovers reheat beautifully in a 300°F oven for 8 minutes or make excellent cold grab-and-go breakfasts.