Corn Frittata with Pecorino-Romano Cheese

This was good, and was a nice change of pace from the usual dinner stuff. It was very light, so it would be great for a brunch or lunch, too. Mine didn’t look as pretty as Cooking Light’s photo, but it tasted great. I used almond milk, so maybe that had something to do with it?

rating: 9

Corn Frittata with Pecorino-Romano Cheese
(Cooking Light)


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 (I used almond 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


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.


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One Response to Corn Frittata with Pecorino-Romano Cheese

  1. rozacoleman says:

    This sounds like it’s going to really good. I do a corn casserole but I’m definitely going to try this recipe!

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