Jalapeño Sweet Corn Frittata
My Jalapeño Sweet Corn Frittata is hearty but light. It's a great recipe to have on hand during sweet corn season.
Ingredients
=====Frittata=====
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups fresh corn kernels
- 1/2 cup diced green onions -- white and light green parts only
- 1/4 cup minced jalapeño pepper
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- 6 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon Kosher salt
- freshly ground black pepper
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- 2 tablespoons butter
=====Sambal Mayo=====
- 1/2 cup mayonnaise
- 1 1/2 teaspoons sambal
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- 2 tablespoons chopped Italian parsley
- 1/2 cup grated Asiago cheese
Instructions
- Preheat oven to 400º F.
- Heat a medium-sized ovenproof skillet with a lid over medium-high heat. Add the oil to the pan. Swirl to coat. Add the corn, green onions, and jalapeño to the pan. Cook for 3 minutes, stirring frequently. Remove the mixture to a bowl. Wipe the skillet clean with paper towels.
- In a medium bowl, whisk the eggs and milk together until frothy. Add the corn mixture, stirring to combine. Stir in the salt and pepper.
- Return the skillet to medium heat and melt the butter. Swirl to coat the pan. Add the egg mixture to the pan. Lower the heat and cook for 4 minutes, without stirring. The eggs will start to set around the edges.
- Cover the pan and place in the oven. Bake for 18 to 20 minutes, until puffed and cooked through.
- Mix the mayonnaise and sambal together in a small bowl.
- Sprinkle the baked frittata with the Italian parsley and the cheese. Serve with the sambal mayo on the side.
Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 318kcalCarbohydrates: 17gProtein: 16gFat: 21gSaturated Fat: 6gCholesterol: 263mgSodium: 843mgPotassium: 344mgFiber: 1gSugar: 7gVitamin A: 756IUVitamin C: 6mgCalcium: 237mgIron: 2mg
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