Corn Frittata with Pecorino-Romano Cheese

I've had better CL Frittata recipes.  This was kind of boring.  Easy, but boring.  Won't make again.

Awesome new frittata recipe. Definite repeat!

Thank you, Cooking Light, for providing such a delicious recipe for this first time frittata maker! The technique tip to "Gently slide pan back and forth to keep eggs from sticking" worked like a charm. The smoked paprika is such a smart ingredient giving a smoky almost bacon-y taste to the dish.

Yum! I was a little on the fence about how eggs and corn would fit together but it turns out they go together perfectly! We only have one small non-stick pan so we just cooked it in two turns but it worked just fine. I thought this was the perfect quick and summery meal!

Corn is so versatile and can actually be outstanding with eggs. In this instance, the described technique diminished the natural fresh flavor of the corn. Why cook it, cook it, mix with eggs, then reheat? The extra step takes away from the corn and adds time. To avoid drying it out, I would suggest sticking it under the broiler while still partially set. Mine was dried out by the time the cheese browned. A pity. A good idea that I may refine, but this delivery of the concept could put one off the concept forever.

I used my 10 in pan, it was the perfect size for this. Good flavors, nice use of abundant summer corn. Kids loved it too.

There are a lot of positive reviews about this recipe, but I just did not like the combination of eggs and corn. The seasonings were fine, it comes together easy and quickly, and is perfect for using leftovers too. Be wary if you have not had the combination of corn and eggs before, the textures are strange together, and I just didn't like it.

This was absolutely delicious. It's fresh corn season here in FL so was able to use fresh. There are only two of us so used 4 eggs and less milk but all the corn and cheese. We had it with grilled chicken and a small arugula salad and had enough frittata left for husband's breakfast. Will also use a smaller pan next time but medium did work fine.

Very good recipe! I would recommend using a small to medium sized pan. The pan that I used, which I considered medium-sized, made a very thin frittata. I would also use more smoked paprika in the future.

Fantastic recipe - made this the other night for dinner along with a salad and it was a hit. Next time will reduce the amount of salt as it was a it too salty for my taste. Definitely a keeper.

I just made this today. It is delicious, has a great eating texture and pleasantly sweet with the corn. I had fresh Parmesan Cheese instead. We will have definitely have this the next time we have fresh corn!

Delicious, quick, and easy, this is going into our regular rotation! We did use sweet corn that we froze last summer.

I just made this last night & it was awesome. I love corn & could not wait to try this. It was so simple. I did cheat and use a can of corn instead just for ease. Very easy & quick. I may use a bit more cheese next time (I know it adds more calories but also more flavor!!)