Corn Jalapeno Frittata
A flavorful frittata packed with sweet corn, spicy jalapeños, and creamy cheese. Perfect for breakfast, brunch, or a light dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Main Ingredients
- 6 large eggs eggs
- 0.125 cup milk or heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup frozen or fresh corn kernels
- 1 medium jalapeno pepper seeded and finely chopped
- 0.5 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in an oven-safe 8-inch skillet over medium heat.
- Add the corn and chopped jalapeno to the skillet and cook for 3-4 minutes, until slightly softened.
- Pour the egg mixture evenly over the corn and jalapeno in the skillet.
- Sprinkle the shredded cheddar cheese and cilantro (if using) over the top.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is set and lightly golden brown around the edges.
- Let the frittata cool for a few minutes before slicing and serving.
Notes
This frittata can be served warm or at room temperature. It also reheats well.