Corn and Basil Frittata
A frittata is like a big, baked omelet, and it makes a satisfying breakfast, lunch, or dinner. We love the summery combination of corn and basil, but you can use other herbs (cilantro is great) or other vegetables such as diced summer squash or chopped asparagus – just cook these in a little oil first to soften the vegetables before you add them to the eggs.
- 1 teaspoon olive oil
- 8 large eggs
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped fresh basil leaves
- 4 scallions, roots trimmed off, green and white parts chopped
- 1 1⁄2 cup corn kernels (frozen and defrosted, or freshly cut from 2 ears of corn, which is a job for an adult)
- 1⁄2 cup grated cheddar cheese
Turn the oven on and set the heat to 350 degrees. Lightly grease the baking pan with the oil.
Crack the eggs, one at a time, by hitting the midpoint between the more-rounded (wide) end and the pointier end of the egg against the sharp edge of the small bowl. Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the eggs to slide into the bowl. Be sure to wash your hands with soap and water after handling raw eggs!
Add the salt and use the whisk or fork to whisk the eggs until they are pale and yellow.
Add the basil, scallions, corn kernels, and cheese and mix again.
Once the oven temperature has reached 350 degrees, put the pan in the oven and bake until the top is golden and the eggs are set, 25-30 minutes. (You'll know the eggs are set when you can move the frittata without the center jiggling.) Set aside to cool and serve warm, cold, or at room temperature. Or cover and refrigerate up to 2 days.