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vegetarian frittata with corn and tomatoes on a blue and white plate on a grey background

Vegetarian Frittata with Corn and Tomatoes

A Vegetarian Frittata made with sweet corn, tomatoes, and cheddar for a quick, easy, and healthy meal.

Course Breakfast
Cuisine American
Keyword eggs, Frittata, Gluten-free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 213 kcal
Author Katie Trant

Ingredients

  • 1 Tbsp 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
  • 1/2 cup whole milk
  • 3/4 cup grated strong cheddar
  • 2 Tbsp parsley minced
  • salt and pepper to taste
US Customary - Metric

Instructions

  1. Preheat your oven to 180°C / 350°F.

  2. Heat the olive oil in a large oven-proof skillet over medium heat.

  3. Add the red onion into the skillet and cook, stirring frequently, until translucent.

  4. 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.

  5. Add the tomatoes to the pan, and stir to combine.

  6. Whisk eggs and milk together, and season with salt and pepper. Add 1/2 cup of the cheese and the parsley to the egg mixture.

  7. Pour the egg mixture over the corn and tomatoes. Using a heat-proof spatula, gently stir the corn and tomatoes to lift them up.

  8. Sprinkle the top of the frittata with the remaining cheese.

  9. Remove from the stove top and place the frittata into the oven. Bake for 5 minutes, and then switch to the broil setting. 

  10. 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.

  11. The frittata is finished when it's puffed and golden, and jiggles only a little bit when you shake the pan.

  12. Remove from oven and let cool for a few minutes before slicing.

  13. Serve with extra parsley and tomatoes. 

Recipe Notes

Nutrition Facts
Vegetarian Frittata with Corn and Tomatoes
Amount Per Serving
Calories 213 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 264mg88%
Sodium 246mg10%
Potassium 251mg7%
Carbohydrates 7g2%
Sugar 3g3%
Protein 13g26%
Vitamin A 820IU16%
Vitamin C 9.9mg12%
Calcium 168mg17%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.