SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS
Steps:
- Set a rack on the top shelf of the oven and preheat to 450 degrees F.
- In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
- 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. Add the cooled vegetables and cold butter and stir to combine.
- Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the 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. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
- Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
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Intaz Khan
khani@yahoo.comThis frittata is a great way to use up leftover vegetables. I always have some leftover corn and tomatoes in my fridge, and this is a great way to use them up.
Zain Yhaya
yzain98@gmail.comThis is my new go-to recipe for brunch. It's easy to make and it's always a crowd-pleaser.
Munaaba Juma
m-juma59@gmail.comI made this frittata for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.
Michael Reese
michael_reese@yahoo.comThis frittata is a great way to get your kids to eat their vegetables. My kids love the corn and tomatoes, and they don't even notice the scallions.
Raju Prince
r43@gmail.comI'm always looking for new ways to use up leftover corn, and this frittata is a great option. It's easy to make and it's always a hit with my family.
Muheeb Muheeb
m_muheeb@gmail.comThis is a great make-ahead breakfast or lunch. I made it on Sunday and ate it throughout the week. It was just as good reheated.
Jonathon “JAHKUTA” LeBlanc
l_j@hotmail.comI'm not a big fan of corn, but I really enjoyed this frittata. The tomatoes and scallions added a lot of flavor, and the eggs were cooked perfectly.
Faizi Shaikh
sf71@yahoo.comThis frittata was perfect! It was light and fluffy, and the flavors were amazing. I will definitely be making this again.
ericka vlogs
ericka-vlogs@hotmail.frI found this recipe to be a bit bland. I would recommend adding some more herbs and spices to give it more flavor.
Antonio Corlito
antonio.corlito@gmail.comThis frittata was a little too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Dryfur torres
t_d71@yahoo.comI love this recipe! It's so versatile and can be made with whatever vegetables you have on hand. I've made it with zucchini, bell peppers, and even spinach. It's always delicious.
Radheshyam chaudhary
r5@hotmail.comThis is a great recipe for a quick and easy weeknight meal. I used frozen corn and it turned out great. I also added some crumbled bacon to the top, which gave it a nice smoky flavor.
Sufi Vai
vs@aol.comI made this frittata for brunch and it was delicious! The corn and tomatoes added a nice sweetness, and the scallions gave it a bit of a kick. I would definitely make this again.
Lehlogonolo Mampye
lehlogonolom@gmail.comThis spicy corn frittata was a hit with my family! The flavors of the corn, tomatoes, and scallions blended perfectly, and the eggs were cooked to perfection. It was a quick and easy meal to make, and it was a great way to use up leftover corn.