Jalapeño Sweet Corn Frittata
Golden eggs studded with bright kernels of sweet corn and flecks of vibrant jalapeño create a frittata that's both comforting and lively. The gentle heat from the peppers plays beautifully against the corn's natural sweetness, making this perfect for lazy weekend brunches or quick weekn...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4 servings
Ingredients
Frittata
- 1 tablespoonextra-virgin olive oil
- 1 1/2 cupsfresh corn kernels
- 1/2 cupdiced green onions -- white and light green parts only
- 1/4 cupminced jalapeño pepper
- 6 large eggs
- 1/2 cupbuttermilk
- 1/2 teaspoonKosher salt
- freshly ground black pepper
- 2 tablespoonsbutter
Sambal Mayo
- 1/2 cupmayonnaise
- 1 1/2 teaspoonssambal
- 2 tablespoonschopped Italian parsley
- 1/2 cupgrated Asiago cheese
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 2
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 , stirring frequently. Remove the mixture to a bowl. Wipe the skillet clean with paper towels.
- 3
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.
- 4
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 , without stirring. The eggs will start to set around the edges.
- 5
Cover the pan and place in the oven. Bake for 18 to , until puffed and cooked through.
- 6
Mix the mayonnaise and sambal together in a small bowl.
- 7
Sprinkle the baked frittata with the Italian parsley and the cheese. Serve with the sambal mayo on the side.
Chef's Notes
Copyright: Chef Laura Bonicelli