County Corn Frittata

(6 servings)

  • 3 cups whole kernel corn - thawed if frozen
  • 8 large eggs - beaten
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions
  • 1/3 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon oregano
  • 1/8 teaspoon pepper
  • cooking spray or olive oil for frying
In a food processor or blender, blend the milk and half of the corn until smooth. Add beaten eggs and all spices and pulse until well combined.

Coat a large nonstick skillet with cooking spray or olive oil and heat to medium-high heat. Add remaining corn and onions and saute vegetables until tender (3 or 4 minutes).

Pour egg mixture into skillet over the vegetables. Cover and cook over medium-low heat for 15 minutes or until set.

Remove skillet from heat and sprinkle cheese evenly over the top. Cover and allow cheese to melt (about 2 minutes).

Visit the Mr Breakfast glossary for more about frittatas.

Mr Breakfast would like to thank MrSpinach for this recipe.

Recipe number 1525. Submitted 8/25/2005.