Simple Summer Corn Frittata
Eric brought home some fresh eggs this weekend that one of his coworkers had given him. I would never want to raise chickens but I am grateful that we know people who do. When we have extra eggs we make a frittata. I love a frittata! They are so easy to make. It can be the star of an almost effortless meal. Breakfast, Brunch, Lunch, Dinner? I don’t care. Frittata’s are great for any meal of the day. Saturday we bought some juicy looking corn that was pre-shucked (bonus points!) at the local farm stand down the road. So Sunday morning when Eric ask what I wanted for breakfast the answer was easy…a Simple Summer Corn Frittata.
Simple Summer Corn Frittata
Ingredients
- 1 shallot finely diced
- 1 clove garlic minced
- 2 tbsp chives chopped
- 2 cups corn (two ears of corn)
- 6 eggs
- 2 oz goat cheese crumbled
- 1/4 tsp red pepper flakes
- 1 tbsp butter
- 1 dash salt and pepper
Instructions
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Preheat the oven to 350.
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Cut the kernels off two ears of corn and set aside. This should give you about 2 cups of corn.
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In a small mixing bowl whisk together 6 eggs, 1/4 tsp red pepper flakes, a dash of salt and pepper. Then add in the goat cheese and chives then set aside.
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Melt a tablespoon of butter in large 12" iron skillet. Add the chopped shallot and garlic. Saute for about a minute then add the corn. Cook for 3 more minutes stirring frequently. Add the scrambled egg mixture and cook for 2 more minutes without stirring.
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Transfer the iron skillet from the stove top to the oven and bake for 15 minutes.
If you love this you may also want to check out our Mini Spring Asparagus Frittata
