This Tomato and Corn Frittata combines juicy tomatoes with silky corn and a bit of sharp cheddar for an easy and healthy meal the whole family will love. Naturally low-carb and gluten-free, this healthy vegetarian frittata is perfect for breakfast, lunch, dinner, or make-ahead meals!
It's Frittata Time!
I'm of the opinion that a frittata is one of the most perfect recipes there is. I mean, it can be served warm, cold, or at room temperature. It can be eaten for breakfast, lunch, or dinner. On its own, in a sandwich, as a side, or as a vegetarian main dish.
This Tomato and Corn Frittata is one of my favorite things to make in the summer months when fresh local sweet corn is available (the other is this vegan corn chowder... it's soooo good). And since corn and tomatoes are best friends, it made sense to put them together in this recipe. We've got a support crew in the way of sharp cheddar, red onion, and a bit of parsley. They're the wingmen in this corn and tomato frittata romance, and we're not mad about it.
Also, eggs. You can't make a frittata without breaking a few eggs... In this particular frittata recipe, I used a bit of whole milk to thin out the eggs and make the whole situation a bit more custardy because corn + custard = a literal slice of heaven in my mouth. And as a nutritionist, I love that this recipe is naturally packed with protein.
Easy, nourishing, and delicious... what's not to love?!
Let's make a corn and tomato frittata together!
Step 1: sauté
First, you sauté the red onions in a bit of olive oil to soften 'em up. Then, the corn goes in. I like to crank the heat and get a bit of a char on the corn if it's fresh off the cob.
Once that's looking good, the tomatoes join the party.
Step 2: add the eggs
Poured your eggy custard over the corn and tomatoes—I like to use a spatula to move things around just a bit and bring some of the vegetables up to the surface. Keep the pan on the heat for a few minutes more to get the bottom set up, and then we're heading into the oven for the big finish.
I like to bake, then broil my frittatas. Usually I pre-heat the oven so it's nice and hot when the frittata goes in, and then after a few minutes I flip it over to the broil setting to get the top all nice and brown.
And that's it! Your frittata is done!
Vegetarian Frittata with Corn and Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 cup corn kernels kernels sliced off 2 medium cobs
- 12 cherry tomatoes halved or quartered
- 8 large eggs
- ½ cup whole milk
- ¾ cup grated strong cheddar
- 2 tablespoon parsley minced
- salt and pepper to taste
Instructions
- Preheat your oven to 180°C / 350°F.
- Heat the olive oil in a large oven-proof skillet over medium heat.1 tablespoon olive oil
- Add the red onion into the skillet and cook, stirring frequently, until translucent.1 small red onion
- Add the corn kernels and give them a good stir to coat with oil, then leave them to cook undisturbed for 2-3 minutes. Stir, and let them cook another 2-3 minutes until lightly browned.1 cup corn kernels
- Add the tomatoes to the pan, and stir to combine.12 cherry tomatoes
- Whisk eggs and milk together, and season with salt and pepper. Add ½ cup of the cheese and the parsley to the egg mixture.8 large eggs, ½ cup whole milk, ¾ cup grated strong cheddar, 2 tablespoon parsley, salt and pepper
- Pour the egg mixture over the corn and tomatoes. Using a heat-proof spatula, gently stir the corn and tomatoes to lift them up.
- Sprinkle the top of the frittata with the remaining cheese.
- Remove from the stove top and place the frittata into the oven. Bake for 5 minutes, and then switch to the broil setting.
- Broil the frittata for about 5 minutes - but watch it carefully, you'll want the cheese to be nicely browned, but look away for too long and it will start to burn.
- The frittata is finished when it's puffed and golden, and jiggles only a little bit when you shake the pan.
- Remove from oven and let cool for a few minutes before slicing.
- Serve with extra parsley and tomatoes.
Notes
- Nutrition values are an estimate only.
- Do I need to have a cast-iron skillet to make a frittata? Nope! I love cast iron, but you can use any oven-proof skillet or frying pan.
- Don't burn your hand! When you take the skillet out of the oven, wrap a tea towel around the handle so if some idiot comes along and grabs it (I'm totally that idiot) they won't burn the hell out of their hand.
- Help, I don't have an oven-proof frying pan! Don't worry, you can still totally make this! Simply sauté the onions, corn, and tomatoes on the stovetop, and then transfer to a greased baking dish. Pour the eggs over top, bake in the oven, and you're good to go.
- How do I know if my frying pan is oven-proof? Generally, if the handle is oven-proof (i.e., not plastic) the pan can go into the oven. I've definitely used non oven-proof pans before with this Macgyver trick where you wrap the plastic handle with tinfoil before it goes into the oven, and you know what? IT TOTALLY WORKS.
- Can I use frozen corn in place of fresh? Yep! Corn season is fleeting but frittata season is forever. Frozen works just fine.
- Can I make this frittata in advance? Yup! Frittatas are great served hot, room temperature, or cold, so they're a great make-ahead meal for breakfast, lunch, or dinner. And yes! Frittata makes an incredible packed lunch.
Ruth says
I love a frittata and this one was quick and easy to make and really tasty! I didn't have fresh corn, so used frozen which worked well. The family really enjoyed it.
Katie Trant says
I've made this with frozen corn before too, Ruth! Works just fine. Glad you enjoyed this one as much as we do 🙂
Veda Zuponcic says
I learned how to make something similar on a camping trip many years ago. It started with a little bacon in the skillet, then onion, corn off the cob,sauteed together, add tomatoes, and then pour in 4 or 5 beaten eggs. Out on the campfire, no possibility of browning the top, so it isn't so pretty--but very good with some cheese on top! And the cost...a couple of bucks and you can feed four people with it. This recipe is better, of course, but this is a great tasting meal either way.
MJ says
I love that your recipes include eggs and cheese, most vegetarian or plant-based blogs I find, completely omit these two. Your site just became my go to place...THANK YOU
Katie Trant says
I feel so seen! I include both eggs and dairy in my diet because they're delicious but also because they're great sources of protein. Maybe most of the sites you've been on are vegan or primarily plant-based? In any case, welcome to Hey Nutrition Lady!
Claire says
Yum! This was great; perfect at the times you indicated. We really enjoyed the sweet corn in it. I used soy milk instead of whole since that's what I had, basil instead of parsley, and topped with a carrot top pesto I made a little while ago and had frozen.
Anne says
We made this frittata earlier in the week, and it was wonderful. My husband and I were sitting around wondering what to make for dinner, when I found this recipe and read off the ingredients list. He said, "We have all that!" and the rest is history. I can totally see why you have a frittata night every week. Any fresh vegetable that happens to be sitting around in the fridge is fair game! I wanted to post a photo of it, but I can't do that in these comments, so I'll just let you know that it was also very beautiful and easy to make.
Katie Trant says
Hey Anne, I'm so glad you made this and enjoyed it as much as I did! Yes, frittata is totally a blank canvas for whatever you've got on hand. I'll even throw in leftover pasta and things like that! You could always post a photo to the HNL Facebook page: https://www.facebook.com/heynutritionlady/ Or share it on Instagram and tag me in it - I'd love to see the pic!
Sandra Lea says
I made this for dinner last night and it was fabulous. Corn is in season and I have an abundance of cherry tomatoes so this was the perfect use for both. Will definitely be making this again. I also made the chimichurri sauce to serve with it since I also have an abundance of herbs growing right now. I would never have thought to pair chimichurri with eggs but it was amazing.
Katie Trant says
Riiiiiiight? That chimichurri sauce is amazing. I've been putting it on eggs and on quinoa! So glad you made this frittata and that you enjoyed it as much as I do!
alice k mynett says
Katie, I have all the ingredients lined up, including corn kernels freshly cut off the cobs. Wednesday night frittata coming right up! Thank you!
Katie Trant says
Hey Alice, I'm excited you're trying this out! Please check back in and let us know how it turned out!
sandboxromance says
This looks impossibly warm, delicious, and decadent. Yum!
Elizabeth says
This breakfast looks just scrumptious. And the view doesn't add one calorie; the gasps of excitement at the beauty of it all actually might count
as exercise!!
heather says
Yum. Tomorrow night's supper I think. I happen to have 2 delicious tomatoes from said organic farm and eggs from the egg man brought back to my Vancouver fridge.
Cammy says
I was just wondering what to do with the 6 chocolate cherry tomatoes that are ripening on one of my vines. I can't wait to make this.
themuffinmyth says
Chocolate cherry tomatoes?!
Cammy says
Yep, I'll let you know how they taste as the first picking is oh so close. They are a local heirloom varietal whose seeds I came across at the annual seed fair in Calgary. They are supposedly one of the sweetest cherry tomatoes out there.