Fresh Corn Frittata with Smoked Mozzarella
Elevate your brunch game with this Fresh Corn Frittata with Smoked Mozzarella, a sensational fusion of sweet, smoky, and savory flavors. This quick and easy recipe combines fresh-off-the-cob corn kernels, aromatic green onions, and minced garlic, all sautéed to golden perfection. The creamy richness of smoked mozzarella cheese and the vibrant touch of fresh basil take this dish to the next level, while a fluffy blend of whisked eggs and a splash of milk creates the perfect texture. Baked to a golden puff in a single oven-safe skillet, this one-pan wonder is as effortless as it is delicious. Ideal for weekend brunches, light dinners, or meal prep, this frittata comes together in just 35 minutes and serves four. Garnish with extra basil, slice into wedges, and savor the ultimate summer-inspired comfort food!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1.5 cups fresh corn kernels (from about 2 ears of corn)
- 2 green onion, finely chopped
- 2 cloves garlic, minced
- 1 cup smoked mozzarella cheese, shredded
- 0.25 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil and butter in a 10-inch oven-safe skillet over medium heat.
Add the fresh corn kernels and green onion to the skillet. Sauté for 3–4 minutes, or until the corn is tender and lightly golden.
Add the minced garlic and sauté for an additional 1–2 minutes until fragrant. Avoid burning the garlic.
Spread the corn mixture evenly across the skillet. Sprinkle half of the smoked mozzarella cheese and chopped basil over the mixture.
Pour the whisked eggs evenly over the skillet ingredients. Gently shake the skillet to allow the egg mixture to settle into all the corners.
Cook over medium heat for 4–5 minutes, or until the edges begin to set but the center is still slightly runny.
Sprinkle the remaining smoked mozzarella cheese on top of the frittata.
Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the frittata is fully set and the top is puffed and golden.
Remove from the oven and let the frittata rest for 5 minutes. Sprinkle the remaining basil on top for garnish.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1608 mg | 536% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 16.5 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1179 mg | 91% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1416 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.
