| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
- 2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
- 1 cup chopped fresh cilantro
- 1 bunch (6 to 8) scallions, trimmed and sliced
- 2 garlic cloves, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- Coarse sea salt or kosher salt
- Freshly ground black pepper
- 8 large eggs
- 1 tablespoon cold unsalted butter, cut into small pieces
Instructions
- Set a rack on the top shelf of the oven and preheat to 450 degrees F.
- In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
- In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
- Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
- Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Nutrition Facts
| Calories | 385 |
| Total Fat | 28 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 430 milligrams |
| Sodium | 165 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 4 grams |
| Protein | 16.5 grams |
| Calories | 385 |
| Total Fat | 28 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 430 milligrams |
| Sodium | 165 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 4 grams |
| Protein | 16.5 grams |
Reviews
I agree with another reviewer that said they used way less olive oil. I thought this was pretty good and it was certainly easy. I’m not sure the cilantro adds anything and gets lost in the mix so I probably won’t bother with it the next time, or maybe serve it fresh on top. (Also added goat cheese crumbles because I needed to use them up and it was a nice addition.)
This recipe was simple and delicious. Lower in calories, vegetarian and perfect for breakfast, brunch, lunch or snack. We will definitely make this regularly from now own.
This frittata recipe was outstanding. I’m not a huge fan of eggs, so I greatly appreciated the volume of vegetables. The frittata was very full flavored, and pleasantly spicy from the jalapeno. What most impressed me though was the presentation — the bright red tomatoes, yellow corn, and verdent herbs were beautiful. It was summer on a plate! Served w/ salsa and corn tortillas, this was an extremely satisfying lunch.
Very simple with great fresh flavors.
I din’t use cillantro because I don’t like it. Tasted good but next time would add ham and/or basil for more flavor. Easy to make
Wonderful fresh flavors of summer. I cut back the olive oil to 2 Tbs total and it was fine, probably could have gotten away with even less. A nonstick pan really helps with this one.