Description
A delicious gluten-free and vegetarian Tomato and Corn Frittata, perfect for breakfast or brunch.
Ingredients
Scale
- 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