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Corn, Ham and Scallion Frittata

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 20 mins
Cook time 18 mins
Yield Serves: 6


  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped ham steak, about 7 oz.
  • 1 10-oz. bag frozen corn, thawed
  • 1 tablespoon chopped fresh thyme
  • 4 scallions, sliced (about 1/2 cup)
  • 1 cup shredded Cheddar

Nutrition Information

  • calories 361
  • fat 27 g
  • satfat 11 g
  • protein 19 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 337 mg
  • sodium 783 mg

How to Make It

  1. Position oven rack about 8 inches from broiler and preheat broiler to high. In a large bowl, whisk eggs and milk until well combined. Whisk in salt and pepper.

  2. Melt butter in a 10-inch nonstick ovenproof skillet over high heat. Add ham; sauté until just beginning to turn golden, 3 to 5 minutes.

  3. Add corn and thyme and sauté until corn is warmed through, about 2 minutes longer. Reduce heat to medium-low, pour in egg mixture, top with scallions and cheese and cook, stirring, for 2 minutes. Stop stirring and cook undisturbed until bottom is just firm, about 5 minutes.

  4. Transfer skillet to oven and broil until top is set and edges are barely beginning to brown, 1 to 2 minutes, watching carefully to prevent overcooking. Remove from oven, cover and let stand for 5 minutes. Serve warm or at room temperature.