Corn Frittata with Pecorino-Romano Cheese
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  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.
Recipe by In Good Taste at http://ingoodtaste.kitchen/corn-frittata-with-pecorino-romano-cheese/