Corn Frittata with Pecorino-Romano Cheese


(Adapted from a recipe in the June 2014 issue of Cooking Light)

Serves 4


1 teaspoon olive oil

1½ cups corn kernels (cut from about 2 ears, or frozen – no need to defrost)

1/3 cup diced shallots

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

¼ teaspoon smoked paprika (Plus a bit more to sprinkle on the finished frittata, if desired)

¼ cup milk

6 large eggs, lightly beaten

2 teaspoons butter

1 ounce pecorino Romano cheese, grated (about ¼ cup)

2 tablespoons chopped cilantro (or dill, basil, lovage, or parsley)


1. Heat a medium oven-proof skillet over medium-high heat. Add the oil and spread it over the bottom of the pan. Add the corn and shallots. Cook, stirring occasionally, for about 3 minutes. Add ¼ teaspoon of salt, ¼ teaspoon of pepper and the smoked paprika. Stir and then remove the corn to a bowl.

2. Beat the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and the milk into the eggs. Add the corn mixture to the eggs and stir well.

3. Preheat the broiler to high with the oven rack about 6 inches below the heating elements.

4. Turn the heat under the skillet to medium and melt the butter, letting it spread over the bottom of the skillet. Add the eggs and cook without stirring for 1 minute. Cover and reduce heat to low and continue to cook for about 4 more minutes until the eggs are just done.

5. Sprinkle with the grated cheese and broil for about 1 minute.

6. Sprinkle with cilantro and, if desired, sprinkle with a bit more smoked paprika.