Makes 6 servings
As summer winds down, it's important to make each sun-kissed day matter. Soon we'll be saying goodbye to longer days and a more carefree schedule, as well as all that amazing summer produce. I like to kind of overdose on all my favorites, so that I don't miss them as much when they're finally gone. Fresh local corn is one of those foods I can never get enough of. Right now it's absolutely perfect — sweet, juicy and great right off the cob or used in recipes like this easy frittata. I like the added flavor of grilled corn, but you can also use boiled or steamed corn.
One small ear of corn is a slim 59 calories! Corn is a good source of lutein and zeaxanthin, two antioxidants that help to reduce the risk of macular degeneration, a leading cause of blindness in people 50 and older. The addition of basil to this frittata adds a wonderful fresh flavor, as well as additional antioxidants. Plus, one cup of basil has nearly as much iron as a cup of spinach. Load up on these summer staples while you can!
Prep Time: 10 mins
Cook Time: 27 mins
1 tablespoon olive oil
1 cup chopped red onion (about ½ large onion)
8 large eggs
1 cup shredded manchego cheese
½ cup 2% milk
¼ teaspoon salt
¼ teaspoon ground red pepper
1 cup grilled corn kernels (from approximately 1 and ¼ ears)
½ cup basil, chopped
1. Preheat oven to 350°.
2. Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent.
3. Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again.
4. Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set.
5. Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.
Posted on Tue, October 27, 2015
by Frances filed under