Description
This easy-to-make frittata is full of fresh veggies and is topped with lots of melted, golden, cheesy goodness. Ummm … yes, please!
Ingredients
Units
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- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels, about 2 ears
- 6 cups fresh spinach leaves or chopped kale
- 8 medium eggs
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped chives, plus extra for a garnish
- 3/4 cup feta cubes or crumbles
- 1 cup sliced mozzarella
- Toppings: fresh pesto, chopped chives
Instructions
- Preheat the oven to 350 degrees.
- Heat the oil in a skillet over medium heat. Add the onions and the garlic and sauté until onions are translucent, about 2-3 minutes. Be careful not to burn the garlic!
- Add the corn and cook another 2 minutes, stirring occasionally.
- While the corn is cooking, whisk together the eggs in a small bowl. Season with the salt and pepper, to taste.
- Add the spinach (or kale) to the pan and cook just until it starts to soften. Then add the egg mixture and the chives.
- Next, top the egg mixture with the crumbled feta cheese and the mozzarella cheese slices.
- Remove from heat and place in the oven. Bake for 15 minutes and then broil until the cheese on top golden, about 5 minutes.
- Remove and serve immediately with the pesto — and an extra sprinkling of chives, if desired. This dish can also be made ahead of time (wait to add the pesto) and re-warmed when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 643
- Sugar: 8.6 g
- Sodium: 1830.3 mg
- Fat: 48.4 g
- Carbohydrates: 24 g
- Protein: 31.1 g
- Cholesterol: 357.5 mg