County Corn Frittata

County Corn Frittata

(6 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of County Corn Frittata?
Overall Average Rating = 3 (out of 5)
Based on 1 vote.


From Tip
Rating (out of 5):  

This was good in every way -- appearance, flavor -- but not in texture. Maybe my interpretation of medium low heat is different from yours, but with a full 15 mins cooking time, it was still runny. I think I'll go back to my oven frittatas now, just borrowing some of the corn technique from this recipe, then start the cooking on stove top then put whole skillet in oven for about 10 minutes for it to get well set before serving. These always come out of the killet onto serving plate whole, but this recipe came out looking like used hash. I did add diced red pepper and diced mushroom for kick the appearance up a couple of notches.

Comment submitted: 1/22/2007 (#1274)





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