Easy Skillet Corn Frittata
Brighten up your breakfast or brunch table with this Easy Skillet Corn Frittata—a quick, crowd-pleasing recipe that’s as simple as it is satisfying! Packed with sweet bursts of fresh or frozen corn, savory sautéed onions, and creamy cheddar cheese, this frittata is an effortless one-pan wonder. With just 10 minutes of prep and a touch of stovetop-to-oven magic, you'll have a golden, perfectly set dish that’s ideal for busy mornings or casual gatherings. The addition of garlic and optional fresh herbs like parsley and chives lends a fresh, flavorful finish. Whether you’re serving it warm or at room temperature, this skillet frittata is sure to become your go-to for easy, wholesome meals. Perfect for using up pantry staples and seasonal ingredients, it's a versatile and customizable treat the whole family will love!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 yellow onion, finely chopped
- 1 cup fresh or frozen corn kernels
- 1 clove garlic, minced
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons fresh chives, chopped (optional)
Instructions
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until combined. Set aside.
Heat the olive oil and butter in an 8- or 10-inch non-stick skillet over medium heat.
Add the chopped onion to the skillet and sauté until softened and translucent, about 3-4 minutes.
Stir in the corn kernels and cook for another 3 minutes, or until the corn is tender. Add the minced garlic and sauté for 30 seconds, until fragrant.
Spread the corn and onion mixture evenly across the bottom of the skillet. Pour the whisked egg mixture over the vegetables, tilting the pan slightly to ensure the eggs distribute evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
Reduce the heat to low and cook the frittata undisturbed for 8-10 minutes, or until the edges are set and the center is mostly cooked with just a slight jiggle.
If desired, transfer the skillet to the oven and broil on high for 1-2 minutes to fully set the top and lightly brown the cheese. Be sure to use an oven-safe skillet.
Remove the skillet from heat and let the frittata rest for 5 minutes before slicing.
Garnish with fresh parsley and chives, if using. Serve warm or at room temperature.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1268 mg | 422% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 15.8 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 605 mg | 47% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1082 mg | 23% | |
*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.
