Corn Frittata with Pecorino-Romano Cheese

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Corn Frittata with Pecorino-Romano Cheese Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
There isn't an herb that doesn't go well with crisp fresh corn--dill, basil, cilantro, lovage--but dark green Italian parsley is also good and bracing against the corn's sweetness. For an extra dose of smoky essence, sprinkle a pinch of smoked paprika over each serving.
Serves 4 (serving size: 1 wedge)


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1 teaspoon olive oil
1 1/2 cups fresh corn kernels (about 2 ears)
1/3 cup diced shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon smoked paprika (optional)
1/4 cup 1% low-fat milk
6 large eggs, lightly beaten
2 teaspoons butter
1 ounce pecorino Romano cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley


Hands-on: 34 Minutes
Total: 34 Minutes

1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.

2. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.

3. Preheat broiler to high.

4. Return pan to medium heat. Add butter to pan; swirl until butter melts. 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 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.

Created date

April 2014

Nutritional Information

Calories 227
Fat 13.4 g
Satfat 5.8 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 14 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 292 mg
Iron 2 mg
Sodium 520 mg
Calcium 135 mg