Sauteed Corn and Shiitake Frittata with Parmesan

1. 1

   Preheat the oven to 350.

2. 2

   Crack the eggs into a medium bowl and beat well to mix, then beat in the coarsely chopped cilantro.

3. 3

   In an 8-inch nonstick ovenproof skillet, heat 1 teaspoon of the olive oil.

4. 4

   Add the corn kernels and saute for 2 minutes.

5. 5

   Add the sliced shiitake, season with salt and pepper and cook, stirring, until the vegetables are softened but not browned, about 5 minutes.

6. 6

   Add the remaining 2 tablespoons of olive oil to the skillet and heat.

7. 7

   Add salt and pepper to the eggs and pour them into the skillet.

8. 8

   Stir lightly to combine the ingredients, then transfer to the oven.

9. 9

   Bake for 6 to 7 minutes, or until just set.

10. 10

    Shake the skillet over high heat to loosen the frittata, then slide it onto a serving plate.

11. 11

    Sprinkle with the Parmesan, cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.