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Corn Frittata with Pecorino Romano Cheese Recipe

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This recipe for Corn Frittata with Pecorino Romano Cheese is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp olive oil
1-1/2 C fresh corn kernels (about 2 ears)
1/3 C diced shallots
1/2 tsp kosher salt, divided
1/2 tsp ground black pepper, divided
1/4 tsp smoked paprika (optional)
1/4 C low-fat milk
6 large eggs, lightly beaten
2 tsp butter
1 oz Pecorino Romano cheese, grated (about 1/4 C)
2 T chopped fresh flat-leaf parsley
Directions:
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 1/4 tsp salt, 1/4 tsp pepper and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.

Place remaining 1/4 tsp salt, remaining 1/4 tsp pepper, milk and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.

Preheat boiler 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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