Fresh Summer Corn Frittata
Author: 
 
Fresh corn on the cob is the star ingredient in this delicious summer corn frittata.
Ingredients
  • 2 ears of corn on the cob, cut into planks, precooked or fresh off the cob
  • 5 eggs, whisked well
  • ½ package of Boursin cheese
  • handful of grated pecorino romano or parmigiano reggiano
  • small handful of cherry tomatoes, sliced in half
  • knob of butter and olive oil
  • basil for garnish
Instructions
  1. Heat a non-stick skillet, one that can go under a broiler as well.
  2. Add the butter and a drizzle of olive oil on the bottom of the skillet.
  3. Toss in your corn planks, season with salt and pepper and saute for a couple of minutes.
  4. Add the grated cheese to your whisked eggs then pour mixture into the pan over the corn planks.
  5. Sprinkle your tomatoes around and place your crumbled Boursin cheese all over.
  6. Take a fork and lift up some of those planks so you can see them while the eggs are setting.
  7. Turn your broiler on because you're not going to flip this frittata, you're going to finish cooking it under the broiler, but don't walk away!
  8. Stay right there checking so it doesn't burn, the cheese will melt and the eggs will not be runny in the middle and you should have a nice golden brown.
  9. Let it sit for 5 minutes, garnish with fresh basil and enjoy.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/08/fresh-summer-corn-frittata.html