Hearty Corn Frittata

Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. This delicious dish keeps well, too, so you can whip it up for dinner tonight and then enjoy leftovers for breakfast or lunch. Be sure to pull it from the oven when it’s just barely done (it should be lightly browned and puffed), as the hot pan will continue to cook it as it cools. Serving a vegetarian? Swap the bacon for sautéed mushrooms.

corn-frittata
Photo by Grace Elkus
Hearty Corn Frittata 4.1 19 5 1
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  • Makes 6 (serving size: 1 slice)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 286.99 calories
    • Fat 16.48 g
    • Sat Fat 6.00 g
    • Cholesterol 391.51 mg
    • Sodium 848.06 mg
    • Protein 20.39 g
    • Carbohydrate 14.91 g
    • Sugar 2.65 g
    • Fiber 0.86 g
    • Iron 2.19 mg
    • Calcium 140.88 mg
Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. This delicious dish keeps well, too, so you can whip it up for dinner tonight and then enjoy leftovers for breakfast or lunch. Be sure to pull it from the oven when it’s just barely done (it should be lightly browned and puffed), as the hot pan will continue to cook it as it cools. Serving a vegetarian? Swap the bacon for sautéed mushrooms.

Ingredients

  1. Check 12 large eggs
  2. Check 1 (14.75-oz.) can cream-style corn
  3. Check 6 cooked bacon slices, crumbled
  4. Check 2 ounces Parmesan cheese, grated (about ½ cup)
  5. Check 2 tablespoons chopped fresh chives
  6. Check ½ teaspoon kosher salt

Directions

  1. Preheat oven to 350°F. Whisk together all ingredients in a large bowl until well incorporated. Pour mixture into a 10-inch ovenproof nonstick skillet. Bake in preheated oven until lightly browned and set in the center, 30 to 35 minutes. Let stand 5 minutes; cut into 6 wedges.