Making a frittata is one of those kitchen moments that brings together fresh summer ingredients in a tasty way. On a busy morning, it’s kind of like having a warm hug in your favorite dish.
Solves busy weeknight dinners with quick prep, egg-based protein, veggie-packed filling, pantry-friendly ingredients, and leftovers that reheat well.
I really love how versatile a frittata can be. Some days, I want to whip something up that’s not just quick but also super easy. This recipe really solves the problem of what to make for breakfast, lunch, or even dinner when you don’t have much time or energy.
This corn frittata recipe only takes about 30 minutes from start to finish. You’ll have a golden-topped, creamy frittata ready to enjoy without worrying about it turning soggy. Plus, it gives you a delicious way to use up any leftover veggies in the fridge.
If you love frittatas, you might also enjoy this yummy Mushroom Frittata. It’s another simple recipe that’s great for meal prep, too!
Why You Will Love This Recipe
- Fresh flavors: The use of fresh corn and summer tomatoes gives this frittata a bright and vibrant taste that’s hard to resist.
- Creamy texture: The addition of whole milk creates a custardy consistency, keeping each bite rich and satisfying without being too heavy.
- Quick prep: You can whip this up in just 30 minutes, making it a great option for busy days or last-minute meals.
- Leftover-friendly: This dish stores well in the fridge, staying delicious for days and making for easy reheated breakfasts or snacks.
Vegetarian Tomato Corn Frittata
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: gluten free, vegetarian
Description
A delicious gluten-free and vegetarian Tomato and Corn Frittata, perfect for breakfast or brunch.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 cup corn kernels, sliced off 2 medium cobs
- 12 cherry tomatoes, halved or quartered
- 8 large eggs
- 1/2 cup whole milk
- 3/4 cup grated strong cheddar
- 2 tablespoons parsley, minced
- salt to taste
- pepper to taste
Instructions
- Preheat and Prepare: Start by preheating your oven to 375 degrees F. Get your large oven-proof skillet ready. Ensure it warms up nicely; feel the heat when you place your hand near it. This assures even cooking later, so do not skip this step.
- Sauté Your Veggies: Add the diced red onion, chopped tomatoes, and corn to the heated skillet. Stir them gently until they soften and become aromatic. This step is essential to release their natural flavors, enhancing the taste of your frittata.
- Whisk the Eggs: In a bowl, whisk together the eggs and whole milk until the mixture is smooth and sunny in color. This adds creaminess and richness to the frittata. Be careful not to over-beat, as this can lead to a rubbery texture.
- Combine Ingredients: Gently pour the egg mixture over the sautéed veggies in the skillet. Use a heat-proof spatula to lightly move it around to ensure even distribution. You should see the colors of the vegetables popping through the egg mixture.
- Bake Away: Slide the skillet into your preheated oven and bake for about 20-25 minutes until the edges are set but the center is slightly wobbly. It will smell divine as it bakes, giving you hints of what’s to come.
- Broil for Finish: After baking, switch on the broiler for 2-3 minutes. Keep a close watch for a golden-brown top. This final step adds that inviting look to your frittata, but do not leave it unattended as it can burn quickly.
- Cool and Slice: Remove the skillet from the oven and let it cool for a few minutes before slicing into wedges. When cool enough to handle, the frittata should feel slightly springy when pressed gently. Be cautious, as the skillet will still be hot.
Notes
- Storage Tips: Frittatas can be stored in the refrigerator for up to 3 days, either whole or sliced. Reheat gently before serving.
- Expert Tips: Use fresh corn for better flavor, but frozen corn is acceptable – just add it straight from the freezer to avoid a watery frittata. Ensure the oven is preheated adequately and check for a slight jiggle when looking for doneness. If the frittata tends to be dry, add an additional tablespoon of milk to enhance creaminess.
- Reheating Instructions: To reheat, place slices of frittata in a skillet over low heat and warm gently or microwave for about 30-60 seconds until heated through.
- Serving Suggestions: Serve with a side salad for a light meal or pair with crusty bread for a hearty breakfast. Top with additional parsley and sliced tomatoes for garnish.
- Recipe Variations: Add bell peppers for extra crunch and flavor. Incorporate spinach or kale for added greens. You could replace cheddar with feta for a tangy twist.
- Ingredient Notes: Choose firm, fresh tomatoes and sweet corn for the best flavor. If using frozen corn, ensure it is heated through before mixing with eggs to avoid a watery texture. For a deep flavor, allow diced onions to sauté until translucent before adding other veggies.
Nutrition
- Serving Size: 1 slice
- Calories: 213
- Sugar: 3g
- Sodium: 246mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 264mg
Recipe Tips
- If using frozen corn, add it straight from the freezer to keep the frittata from becoming watery.
- When checking for doneness, look for a slight jiggle in the center; it should not be completely firm.
- If your frittata tends to get dry, consider adding an additional tablespoon of milk for creaminess.
- For a nicely browned top, put the frittata under the broiler for the last 2-3 minutes of cooking time.
- If you’re unsure about your skillet’s heat resistance, wrap the handle with a dish towel to stay safe while pulling it from the oven.
Serving Suggestions
Serve the frittata with a side salad for a light and refreshing meal. Pair it with crusty bread for a filling breakfast or brunch.
This frittata works well in various meals, from family gatherings to summer picnics. You can also serve it alongside grilled vegetables or a fresh fruit platter.
Top the frittata with chopped parsley and sliced tomatoes for additional flavor and presentation. A light drizzle of balsamic vinegar can also enhance its taste.
Recipe variations
- You can use zucchini instead of corn for a different texture and taste that still holds up well in the frittata.
- Add 1 teaspoon of smoked paprika or 1 teaspoon of chili powder to spice things up and add depth to the flavor.
- Either add bell peppers for extra crunch or spinach for a boost of nutrients without altering the overall consistency.
- If making a larger frittata, increase the ingredients by half, using 12 large eggs and 1 cup of whole milk for an extra serving.
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How to Store?
To keep your frittata fresh, follow these storage tips:
Refrigeration: Store frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: Wrap frittata in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Individual Portions: Cut frittata into slices and store in small airtight containers in the refrigerator for up to 3 days. Reheat before serving.
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