Jen Causey
Hands-On Time
40 Mins
Total Time
40 Mins

On paper, two recipes for a vegetable frittata might look the same, but the difference between a sufficient recipe and a great recipe is in the quality of the instructions. This one in particular proves its worth. Using a can of creamed corn adds a shortcut to flavor in a five-ingredient dinner and saves the trouble of cutting kernels off the cob. Plus, reserving half the sautéed mushrooms and leeks to make a cheesy, broiled topping means the frittata won’t be rubbery—since texture is just as important as taste. Lastly, a great recipe teaches something in the making of it, and this sets a gold standard for frittatas.

How to Make It

Step 1

Preheat oven to 350°F with racks in the middle and upper positions. Whisk eggs, corn, ½ cup cheese, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl.

Step 2

Heat oil in a large oven-safe skillet over medium. Add mushrooms, leek, and remaining ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until leek begins to brown and liquid has evaporated, 12 to 15 minutes. Transfer half of the vegetables to a medium bowl.

Step 3

Add egg mixture to skillet, tilting to distribute evenly. Cook, without stirring, until frittata begins to set around the edges, about 2 minutes. Transfer skillet to the middle rack of oven and bake until just set in the center, about 15 minutes. Remove from oven.

Step 4

Increase oven temperature to broil. Scatter remaining 1½ cups cheese and reserved vegetables over frittata, all the way to edges of skillet. Broil until cheese is melted and browned in spots, 2 to 4 minutes. Let stand for 5 minutes before serving.

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