Corn, Cheese, and Onion Frittata – Easy and so Delicious!
Today, I was in the mood for a recipe that incorporated corn into it. Then I saw a frittata recipe and said yes! but with a twist. I wanted to add cheese and onion. I knew this would be amazing! I loved this frittata! It was wonderfully hot and just as yummy served cold. The fresh corn added a sweetness to this very filling dish. The Cheesecake Factory restaurant (amazing place to eat) serves a Sweet Corn Tamale Cakes which are amazing! I mention them because I get the same corn satisfaction vibe from this frittata!
And talk about easy! Not only is this easy, but it’s good for you too! Reheating the leftovers – yes they are soooooo good. I used frozen corn or course – the hardest part was cutting the onions. My daughter is a vegetarian so she adores this as well. I was really surprised how much my hubby liked it too!
3 Tsp. olive oil
2 Tsp. butter
2 cups corn kernels – I use frozen, but you use whatever you like!
1 cup chopped onions
1/2 tsp. salt – 1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp Italian seasons
1 cup Half and half – you can use 1% or whole milk if you like
7 large eggs beaten
1 oz. grated Parmesan cheese – again, you can use whatever cheese you like
Preheat oven to 375 degrees
1- Melt butter and oil in a medium-sized ovenproof non-stick skillet.
2 – Take corn, onions and spices and saute for about 2-3 minutes, make sure you keep things moving by stirring frequently.
3 – Take egg and half and half and stir with a whisk until they are well combined
4 – Add cheese to egg mixture and whisk gently
5 – Pour egg and cheese mixture into skillet and stir gently with corn/onion mixture
6 – Place into the oven at 375 degrees and bake for 25-30 minutes until eggs are a light golden brown – crispy on the bottom YUM
As you can see from the images above, the steps are so easy to follow. And I promise you, it’s delicious! Please let me know if you made this and how you liked it!
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