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1
Set a rack on the top shelf of the oven and preheat to 450 degrees F.
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2
In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil.
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3
Add the tomatoes and saute for 2 minutes.
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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.
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5
Transfer the vegetables to a plate and let cool for several minutes.
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6
Season with salt and pepper, to taste.
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7
In a large bowl, season the eggs with salt and pepper.
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8
Beat them lightly with a fork, only enough to mix the whites and the yolks.
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9
Add the cooled vegetables and cold butter and stir to combine.
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10
Wipe out the skillet with a paper towel and put it over medium heat.
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11
Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan.
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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.
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13
Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set.
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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.
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15
Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
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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
