Corn Frittata with Pecorino-Romano Cheese (Cooking Light)

By KDCooks

Cooking Light - June 2014

Ingredients

• 1 teaspoon olive oil $
• 1 1/2 cups fresh corn kernels (about 2 ears) $$
• 1/3 cup diced shallots
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup 1% low-fat milk $$
• 6 large eggs, lightly beaten $
• 2 teaspoons butter $
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
2. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.
3. Preheat broiler to high.
4. Return pan to medium heat. Add butter to pan; swirl until butter melts. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.