Spicy Corn Frittata with Tomatoes and Scallions

Name: Spicy Corn Frittata with Tomatoes and Scallions
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 473 milliliters large (or 3 medium) ears sweet corn, kernels scraped off the cob (about; 8 larges eggs; 237 milliliters chopped fresh cilantro; 2 garlic cloves, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 4 servings Coarse sea salt or kosher salt; 59 milliliters extra-virgin olive oil; 1 bunch (6 to 8) scallions, trimmed and sliced; 473 milliliters large ripe tomatoes, cored, seeded, and chopped (about; 1 Tbsp cold unsalted butter, cut into small pieces

Spicy Corn Frittata with Tomatoes and Scallions is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains approximately 14g of protein, 26g of fat, and a total of 352 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of pepper, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. A couple people really liked this main course. From preparation to the plate, this recipe takes roughly 35 minutes. If you like this recipe, you might also like recipes such as Spicy Corn Frittata with Tomatoes and Scallions, Spring Dairy-Free Frittata with Radishes and Scallions, and Eggs With Scallions And Tomatoes.

Instructions

Watch how to make this recipe.

Set a rack on the top shelf of the oven and preheat to 450 degrees F.

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Oven

In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Add the tomatoes and saute for 2 minutes.

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Tomato

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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Green Onions

Cilantro

Jalapeno Pepper

Garlic

Corn

Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

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Salt And Pepper

Vegetable

In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks.

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Salt And Pepper

Egg Yolk

Egg

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Bowl

Add the cooled vegetables and cold butter and stir to combine.

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Vegetable

Butter

Wipe out the skillet with a paper towel and put it over medium heat.

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Paper Towels

Frying Pan

Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan.

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Cooking Oil

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Frying Pan

Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. 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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Vegetable

Egg

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Frying Pan

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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Oven

Frying Pan

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.