Corn Frittata with Pecorino-Romano Cheese

Breakfast & Brunch, Cooking for a Crowd, Recipes, Weekend Cooking
corn and basil quiche
corn and basil quiche

Photo: Leigh Loftus

Part of the reason why I love living in Chicago is because we have four seasons. Although sometimes it feels more like two: summer and winter, the weather lends itself to seasonal eating. Also, seasonal eating overload. No matter how much you love seasonal produce, it’s easy to get tired of stews and soups come March and it’s normal to become slightly overwhelmed by corn, zucchini and tomatoes by the end of the summer.

The best way to reduce produce fatigue, whether you belong to a CSA, frequent local farmers’ markets or shop the perimeter of your grocery store, is to use it in creative ways throughout the season. If you’re eating corn on the cob with every meal or making tomato salad three times a day, you will and should get bored. Though I’m fairly certain that I could eat guacamole every day and never get bored, that’s neither here nor there.

Because corn is sweet and starchy, it lends itself perfectly to baking. Although savory breads and pies are perfectly acceptable applications for surplus corn, I like the idea of breaking out the cast iron skillet to make a simple frittata that can take you to brunch or dinner alongside a simple green salad and some fresh, crusty sourdough bread.

corn and basil quiche

Photo: Leigh Loftus

Corn Frittata with Pecorino-Romano Cheese
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 teaspoon olive oil
  • 1½ cups fresh corn kernels (about 2 ears)
  • ⅓ cup diced shallots
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon smoked paprika (optional)
  • ¼ cup 1% low-fat milk
  • 6 large eggs, lightly beaten
  • 2 teaspoons butter
  • 1 ounce pecorino Romano cheese, grated (about ¼ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  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 ¼ teaspoon salt, ¼ teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
  2. Place remaining ¼ teaspoon salt, remaining ¼ 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.
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