I love breakfast for dinner. Well, I pretty much like breakfast anytime of day. And, what I like about a lot of breakfast recipes is that they can either be prepared early in the day and popped in the oven later or made early and just reheated when you feel like eating. This is one of my new favorites. Enjoy.
Servings – 4 (1 wedge)
227 calories per serving
1 tsp. olive oil
1 ½ cups fresh corn kernels (about 2 ears) – I have substituted frozen
1/3 cup shallots
½ tsp. koshers salt, divided
½ tsp. freshly ground black pepper, divided
¼ tsp. smoked paprika (optional)
¼ cup 1% low-fat milk
6 large eggs, lightly beaten
2 tsp. butter
1 ounce pecorino Romano cheese, grated (about ¼ cup)
2 Tbsp. chopped fresh flat-leaf parsley
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 tsp. salt, ¼ tsp. pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
Place remaining ¼ tsp. salt, remaining ¼ tsp. pepper, milk, eggs in a bowl; stir with a whisk until well combined. Add corn mixture, stirring to combine.
Preheat broiler to high.
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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