Corn Frittata with Pecorino-Romano Cheese
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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