Best Blistered Green Bean And Corn Frittata Recipes

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MOSTLY GREENS FRITTATA



Mostly Greens Frittata image

Spinach and Swiss chard work equally well in this good-for-you egg dish.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 17m

Number Of Ingredients 6

2 tablespoons unsalted butter
1 tablespoon minced garlic
1 1/2 cups chopped Blanched Greens (spinach or Swiss chard)
8 whisked eggs
Coarse salt and freshly ground pepper
1/2 cup grated Gruyere

Steps:

  • Melt butter in an 8-inch cast-iron skillet. Add garlic; cook until soft, 1 minute. Add spinach; heat through. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with Gruyere. Bake at 400 degrees until set and golden, 12 minutes.

SOUTHWEST CORN FRITTATA



Southwest Corn Frittata image

Categories     Cheese     Egg     Breakfast     Brunch     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Corn     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion

Steps:

  • Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
  • Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

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