Best 2 Blistered Green Bean And Corn Frittata Recipes

Indulge in the vibrant and flavorful Blistered Green Bean and Corn Frittata, a delectable dish that combines the goodness of fresh green beans, sweet corn, and creamy goat cheese, all harmoniously bound together by a golden, fluffy egg mixture. This frittata is not only a feast for the eyes with its colorful ingredients but also a culinary delight that will tantalize your taste buds.

Discover a collection of frittata recipes within this article, each offering unique flavor combinations and cooking techniques. From the classic Spinach and Feta Frittata, a timeless combination that never disappoints, to the adventurous Chorizo and Sweet Potato Frittata, a spicy and hearty twist on a classic, there's a frittata here to suit every palate.

Whether you prefer the simplicity of a Mushroom and Gruyère Frittata, the smoky richness of a Roasted Red Pepper and Sausage Frittata, or the vibrant freshness of a Spring Vegetable Frittata, you'll find inspiration and step-by-step instructions to guide you in creating these delightful egg dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE

Sweet Corn Frittata With Cherry Tomato Compote image

There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness.

Provided by Andrea Bemis

Categories HarperCollins Summer Frittata Egg Corn Tomato Tree Nut Free Wheat/Gluten-Free Vegetarian Dinner Lunch Breakfast Brunch

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

For the tomato compote:
2 tablespoons olive oil
2 cloves of garlic, minced
2 cups cherry tomatoes (any variety will work)
¼ cup dry white wine
8 to 10 fresh basil leaves, thinly sliced
Healthy pinch of fine sea salt
Freshly ground black pepper
For the frittata:
2 tablespoons cooking fat
1 bunch of scallions, white parts and green parts diced separately
2 cloves of garlic, minced
1 medium potato, scrubbed and cut into 1/4-inch chunks
2 cups fresh or thawed frozen corn kernels
4 large eggs
½ teaspoon crushed red pepper flakes
4 ounces feta cheese, crumbled

Steps:

Make the compote:
Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
Make the frittata:
Position an oven rack about 3 inches from the top and preheat the broiler.
In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

BLISTERED GREEN BEANS

Blistered Green Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 3

Ingredients

2 tablespoons butter
8 ounces green beans, trimmed
1 tablespoon soy sauce

Steps:

Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

Tips:

Choose fresh, tender green beans and corn. This will ensure the best flavor and texture in your frittata.
Don't overcrowd the pan. If you add too many vegetables to the pan, they will not cook evenly and the frittata will be soggy.
Cook the frittata over medium heat. This will help prevent the bottom from burning while the center cooks through.
Cover the pan while the frittata cooks. This will help trap the heat and cook the frittata evenly.
Let the frittata cool for a few minutes before slicing and serving. This will help it hold its shape.

Conclusion:

This blistered green bean and corn frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with fresh vegetables and has a flavorful custard center. The frittata can be served on its own or with a side of toast or salad. It is also a great option for meal prep, as it can be made ahead of time and reheated when you are ready to eat.