Sweet corn, salty Asiago, Italian parsley and smoked paprika make for one tasty frittata. Great for a weekday breakfast or weekend brunch!
Since moving back in with my parents my breakfast caloric intake has greatly increased. Between my dad’s killer pancakes, waffles, and breakfast casseroles and my usual onslaught of desserts, it’s not surprising that the portion sizes of the other two meals of the day have shrunk to compensate.
Since my dad does most of the breakfast cooking, I’ve had a shortage of breakfast recipes the past few months. To remedy this I made you a frittata. Actually I made this frittata in June but the photos were taken on a different memory card and were somehow forgotten. Good thing photos of food don’t spoil!
One year ago: Pulled Pork Taco Cups
Two years ago: Chicken Salad with Grapes, Apple, and Pecans
CORN FRITTATA WITH ASIAGO CHEESE
1 tsp olive oil
1 (15 oz.) can sweet yellow corn kernels, drained
1/3 cup diced shallots
1/2 tsp salt, divided
1/2 tsp pepper, divided
1/4 tsp smoked paprika (optional)
1/4 cup 2% milk
6 eggs, lightly beaten
1 Tbsp unsalted butter
1 oz. (1/4 cup) grated Asiago cheese
2 Tbsp chopped fresh flat-leaf parsley
- Heat a medium ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add corn and shallots to pan and cook for 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika. Remove from heat.
- In a large bowl, add the remaining 1/4 teaspoon salt and pepper, milk, and eggs. Whisk until well combined. Add corn mixture to egg mixture and stir to combine.
- Preheat broiler to high.
- Wipe skillet clean with paper towels and return to medium heat. Add butter and swirl until melted. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook for 6-8 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until cheese browns. Sprinkle evenly with parsley and additional paprika if desired.
Source: Adapted slightly from Cooking Light June 2014.