Best Spicy Corn Frittata With Tomatoes And Scallions Recipes

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FRESH HERBS AND SCALLION FRITTATA



Fresh Herbs and Scallion Frittata image

If you want to make this for the family in one go, it's more convenient to make this as a frittata. Not quite as elegant as the French rolled omelet, but no less delicious. This one includes a bunch of sautéed scallions.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 7

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 bunch scallions, white and light green parts only, trimmed and sliced
8 large or extra-large eggs
6 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons plus 2 teaspoons milk

Steps:

  • Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
  • Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, scallions and milk and beat together.
  • Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 1 gram, TransFat 0 grams

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.

FRITTATA WITH SCALLIONS



Frittata with Scallions image

Provided by Food Network

Time 30m

Yield s: 4 servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
1 bunch scallions, sliced
8 large eggs
1/2 cup milk
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
  • Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
  • Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

Nutrition Facts : Calories 292, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 443 milligrams, Sodium 398 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams

CORN, SCALLION, AND POTATO FRITTATA



Corn, Scallion, and Potato Frittata image

Categories     Egg     Potato     Brunch     Broil     Quick & Easy     Mozzarella     Corn     Spring     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (light main course) servings

Number Of Ingredients 7

1 bunch scallions, white and green parts sliced separately
2 garlic cloves, minced
3 tablespoons olive oil
1 large russet (baking) potato, peeled and cut into 1/4-inch dice
2 cups corn kernels (10 oz), thawed if frozen
4 large eggs
4 oz mozzarella, coarsely grated

Steps:

  • Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
  • Preheat broiler.
  • Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
  • Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
  • If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature

PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE



Perfect Frittata with Zucchini and Provolone image

This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 9

3 tablespoons butter
1 cup sliced scallions (about 6)
3/4 teaspoon coarse salt, divided
2 cups thinly sliced zucchini (about 1 medium)
12 large eggs
1/4 cup whole milk
1/4 cup thinly sliced fresh basil
1/4 teaspoon freshly ground pepper
3/4 cup grated provolone (2 1/2 ounces)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
  • Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
  • Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE



Sweet Corn Frittata With Cherry Tomato Compote image

There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness.

Provided by Andrea Bemis

Categories     HarperCollins     Summer     Frittata     Egg     Corn     Tomato     Tree Nut Free     Wheat/Gluten-Free     Vegetarian     Dinner     Lunch     Breakfast     Brunch

Yield 4-6 servings

Number Of Ingredients 17

For the tomato compote:
2 tablespoons olive oil
2 cloves of garlic, minced
2 cups cherry tomatoes (any variety will work)
¼ cup dry white wine
8 to 10 fresh basil leaves, thinly sliced
Healthy pinch of fine sea salt
Freshly ground black pepper
For the frittata:
2 tablespoons cooking fat
1 bunch of scallions, white parts and green parts diced separately
2 cloves of garlic, minced
1 medium potato, scrubbed and cut into 1/4-inch chunks
2 cups fresh or thawed frozen corn kernels
4 large eggs
½ teaspoon crushed red pepper flakes
4 ounces feta cheese, crumbled

Steps:

  • Make the compote:
  • Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
  • Make the frittata:
  • Position an oven rack about 3 inches from the top and preheat the broiler.
  • In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
  • In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
  • Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
  • Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

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