Corn, Goat Cheese and Onion Frittata
- 1 tablespoon olive oil
- 1 green onion, sliced
- 1/2 cup fresh corn kernels (cut off of about 2 cobs)
- 6 eggs
- 1/4 plain whole milk yogurt
- 2 tablespoons finely chopped parsley, plus more for garnish
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 2 ounces goat cheese
- Preheat oven to 350°F.
- Warm oil in an 8-inch nonstick skillet over medium heat. Add green onion and corn and cook until softened, 4 to 5 minutes.
- Meanwhile, whisk eggs, yogurt, parsley, salt, pepper and red pepper flakes in a large bowl.
- Pour the egg mixture over the corn, using a spatula to evenly distribute the corn through the eggs. Cook the frittata over medium heat until the edges start to set, 2 to 3 minutes.
- Crumble the goat cheese over the eggs and transfer the skillet to the oven. Bake frittata until lightly browned and the center is set, 12 to 15 minutes. To check for doneness, cut a small slit in the center of the frittata. If raw eggs run out, bake for another few minutes.
- Cool frittata in the pan for 5 minutes, then garnish with parsley, slice into wedges and serve.
Swap the corn for whatever leftover veggies you have in your fridge.
What others are saying
Jessica Scott says:
If you like breakfast frittatas you have to try this recipe! The goat cheese and onion give it such great flavor. Super easy to make as well.