Spicy Corn Frittata with Tomatoes and Scallions

Name: Spicy Corn Frittata with Tomatoes and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Set a rack on the top shelf of the oven and preheat to 450 degrees F.
2
In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil.
3
Add the tomatoes and saute for 2 minutes.
4
Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens.
5
Transfer the vegetables to a plate and let cool for several minutes.
6
Season with salt and pepper, to taste.
7
In a large bowl, season the eggs with salt and pepper.
8
Beat them lightly with a fork, only enough to mix the whites and the yolks.
9
Add the cooled vegetables and cold butter and stir to combine.
10
Wipe out the skillet with a paper towel and put it over medium heat.
11
Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan.
12
Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan.
13
Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set.
14
Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
15
Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
16
Calories 385; Total Fat 28g; (Sat Fat 7g, Mono Fat 15g, Poly Fat 3.5g) ; Protein 16.5g; Carb 22g; Fiber 4 g; Cholesterol 430 mg; Sodium 165 mg

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Corn Frittata with Tomatoes and Scallions falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!