Frittata With Bacon, Corn, and Gruyère

Frittata With Bacon, Corn, and Gruyère
Frittata With Bacon, Corn, and Gruyère

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    large eggs

  • 1/4

    cup (60ml) whole milk or half and half

  • 5

    ounces (140g) cubed Gruyère cheese, divided (see note above)

  • Kosher salt and freshly ground black pepper

  • 1

    teaspoon (5ml) olive oil

  • 4

    slices thick-cut bacon (about 5 ounces; 140g), diced

  • 1 1/2

    cups (225g) fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)

  • 5

    scallions, roughly chopped

  • 1

    jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)

Directions

Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan. Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper. Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using. Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.

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