Frittata is a simple and versatile dish that can be changed and adapted depending on what you have on hand. This version combines two staples as synonymous with summer as sunscreen and shorts: sweet corn and fresh tomatoes. Using cooked corn (grilled, roasted, or boiled will all work) makes this great for reinventing cook-out leftovers. Use whatever tomatoes are your favorite, but I prefer a mixture of large and small to make sure I fill in every nook and cranny with juicy goodness. Serve it with a side of zucchini or other summer vegetable and you’ve got a quick and easy dinner that celebrates the bounty of this season.
Tomato Corn Frittata
makes 4-6 servings
2 ears sweet corn, cooked and kernels cut from cob
1 slicing tomato, assorted cherry tomatoes, or a mixture, thinly sliced
1-2 jalapenos, seeded and diced
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Organic butter, coconut oil, or olive oil for greasing the skillet
- Whisk eggs in a large bowl. Then, add feta, corn, jalapeno, salt, and pepper to beaten eggs and mix until all ingredients are evenly incorporated.
- Grease a cast iron skillet with your fat of choice, making sure to coat the walls of the skillet as well, and heat on medium-high heat.
- Once pan is hot, add in egg mixture and turn heat down to medium-low.
- Quickly add sliced tomatoes in an even layer and sprinkle Parmesan cheese on top.
- Cook eggs on stove-top for approximately 10 minutes total, or until the edges are set and easily pull away from the sides of the pan.
- Place pan directly under preheated broiler for 2-3 minutes, or until the top is caramelized and the frittata is cooked through when tested with a knife. Be sure to keep a close watch on it because it can burn easily if left under the broiler too long.
- Allow frittata to cool for 5 minutes, cut into 8 pieces, and serve.