- 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
- 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
How to Make It
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.
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.
Preheat broiler to high.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.