Add corn frittatas to the side of any meal or serve it at brunch.

 

 

Ingredients

• 6 ounces button or cremini mushrooms
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1 to 2 tablespoons diced jalapeño pepper
• 12 large eggs at room temperature
• 1 can (14-3/4 ounces) canned creamed corn
• 2 ounces grated Parmesan cheese
• 2 tablespoons chopped green onion

 

Directions

1. Preheat oven to 375°F
2. Clean mushrooms with a slightly damp paper towel. Slice.
3. Heat a 10-inch ovenproof nonstick skillet seasoned cast iron skillet over medium high heat. When oil is hot, add mushrooms in a single layer. (If this cannot be done in one pan, do this in two batches.) Sprinkle with salt. Stir frequently to help moisture in mushrooms evaporate quickly, between 3 to 5 minutes. After two minutes of cooking add the jalapeño pepper and continue cooking until the mushrooms are tender and browned. Remove vegetables from pan to cool. Wipe pan clean.
4. Whisk eggs in a large bowl. Add corn, Parmesan cheese and chopped green onion and whisk together. When mushrooms are cooled, add to egg mixture and stir well.
5. Pour mixture into the cleaned skillet. Bake in the preheated oven until lightly browned and set in the center, about 30 to 35 minutes. Let stand 5 minutes before serving.

 

Serves 6.

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.