Corn Frittata with Cheese
Brighten up your breakfast, brunch, or even dinner with this incredibly flavorful Corn Frittata with Cheese! Made with tender corn kernels, creamy cheddar cheese, and the light zing of scallions, this dish is a delightful fusion of simple ingredients and bold flavor. With its golden, cheesy top and perfectly set eggs, this oven-baked frittata is quick to prepare, taking just 25 minutes from start to finish. The recipe features easy-to-follow instructions and versatile options—use fresh, canned, or frozen corn, and garnish with fresh parsley or cilantro for an herby twist. Perfectly portioned for four, this frittata is ideal for a satisfying family meal or a show-stopping addition to any spread. Whether you're serving it hot from the skillet or enjoying leftovers chilled, this cheesy, veggie-packed delight is guaranteed to please.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons scallions, chopped
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the butter and olive oil in an oven-safe skillet (preferably 10-inch) over medium heat.
Add the corn kernels and sauté for 3-4 minutes until they are tender and slightly golden.
Stir in the chopped scallions and cook for an additional 30 seconds.
Lower the heat to medium-low and spread the corn mixture evenly across the skillet.
Pour the egg mixture over the corn, tilting the skillet if necessary to distribute it evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
Cook the frittata on the stovetop for 2-3 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is set and the cheese is bubbly.
Carefully remove the skillet from the oven (using oven mitts) and let the frittata cool for 5 minutes.
Sprinkle with fresh parsley or cilantro, if desired, before slicing into wedges and serving.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 23.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1086 mg | 84% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
