Have you eaten enough corn this summer?
There is never enough.
After all, it’s a superfood!
Okay, not in the acai berry sense of the word. Though in its dried form, it is a whole grain.
(Technically.) (For the record.)
I really meant that it’s a superHERO food. I mean, it got my husband to eat cabbage last week! Willingly! Without pretending to dry heave the whole time!
I’m pretty sure acai berries can’t do that.
In this frittata, though, I’m not using it to mask any secret ingredients. It’s just there to do it’s natural thang…
…which is to add juicy pops of sweetness to every spicy gooey cheesy bite!
The corn is sauteed very briefly with jalapenos and garlic and then mixed with milk, eggs, and BRIE. Then baked to melty cheese breakfast/lunch/dinner-appropriate perfection. Hands on time is minimal, making it great for weeknight eating.
Though, I recommend it for all/every meal of the day. It’s like I said before – there is never enough.
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 jalapenos, seeded and minced
- 2 ears of corn kernels
- 2 oz basil, chopped
- 6 large eggs
- 1 cup milk
- Salt, to taste
- 8 oz brie, cut into ½-inch dice
- Heat oven to 375F. Grease a 10-inch tart pan and set aside.
- In a medium skillet, heat the olive oil over medium-high heat. Add the garlic and jalapenos to the pan and saute for 1-2 minutes or until fragrant. Stir in the corn, basil, and a pinch of salt. Saute for 2-3 minutes or until just tender. Set aside.
- In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper.
- Pour the corn-jalapeno mixture into the tart pan. Pour the eggs and milk over it. Spread the brie evenly around the pan.
- Bake for 30-40 minutes, or until set. Let rest for 5-10 minutes before serving.
Eggs for every meal!
From Around the Web:
Tomatillo Shakshouka from Tasting Table
Mexican Hash Brown Stack from Blogging Over Thyme
Baked Green Chilaquiles with Sweet Corn + Summer Squash from The Bojon Gourmet
Mediterranean Eggs from The Live-In Kitchen
Avocado and Egg Toast with Aleppo Oil from I Will Not Eat Oysters