I know it’s usually a breakfast food, brunch at latest. But for those nights when I don’t have any meat defrosted or just plain feeling lazy? This does the trick for dinner, paired with a simple garden-and-cranberry salad. And this isn’t even the usual way to make a frittata!
Bake time: 35-45min
Seven (7) large eggs
1/2 cup of milk or cream
~ 1 cup shredded sharp cheddar cheese
~ 2 cups frozen corn kernels
1 can of diced tomatoes, drained
1.) In a mixing bowl, whisk together eggs, milk/cream and spices to your preference. Set aside.
2.) In a large skillet, add about a teaspoon of olive oil and begin warming the corn over medium-high heat, about one to two minutes. Add tomatoes and stir together. Remove from heat after about five to six minutes.
3.) Whisk 1/4 of the cheese into the egg mixture. In a glass pie plate, put the corn and tomato mixture on the bottom. Sprinkle the remaining cheese over the corn and tomatoes. Mix well in pie plate. Then pour the egg mixture over everything. Run a pair of chopsticks or a spoon through the whole thing to mix everything up.
4.) Place in preheated oven until center is set and top is a firm, golden-brown. Enjoy in large wedges.