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