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.
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
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 3 minutes, 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 4 minutes, without stirring. The eggs will start to set around the edges.
- 5
Cover the pan and place in the oven. Bake for 18 to 20 minutes, 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
Nutrition (per serving)
318
Calories
16g
Protein
17g
Carbs
21g
Fat
1g
Fiber
843mg
Sodium