Corn Frittata with Pecorino-Romano Cheese

Servings – 4 (1 wedge)

227 calories per serving

Ingredients

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

Directions

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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