Sunday, March 22, 2015

Breakfast bento: Corn Frittata with Pecorino Romano Cheese



Another old post I've been meaning to put out. It's a quick corn frittata breakfast bento box I packed for work this was one of those under 300 calorie meals.


Eggs, Fresh Corn off the cob, shallots, percorino romano cheese, butter, milk, salt pepper and a bit of paprika.

I made this dish right at the beginning of summer and picked up the corn from the farmers market. The corn was unbelievably sweet (you would have thought I added sugar to the mix). It was a perfect protein breakfast didn't leave me hungry later.

This recipe came from an issue of Cooking Light and I couldn't think of any corners to cut here's the recipe that I have from my notes. Actually I think there was some parsley but I skipped it since I didn't have any on hand but I think it was only for show.

Corn Frittata with Pecorino Romano Cheese
1 teaspoon olive oil
1 1/2 cups fresh corn kernels (about 2 ears)
1/3 cup diced shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon smoked paprika (optional)
1/4 cup 1% low-fat milk
6 large eggs, lightly beaten
2 teaspoons butter
1 ounce pecorino Romano cheese, grated (about 1/4 cup)


1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.

2. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.

3. Preheat broiler to high.

4. Return pan to medium heat. Add butter to pan; swirl until butter melts. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns.

Serves 4

Nutritional Information
Amount per serving
Calories: 227 Fat: 13.4g Saturated fat: 5.8g Monounsaturated fat: 4.4g Polyunsaturated fat: 1.9g Protein: 14g Carbohydrate: 14g Fiber: 2g Cholesterol: 292mg Iron: 2mg Sodium: 520mg Calcium: 135mg


3 comments:

Julie Gomoll said...

Jack! Your timing is perfect. I have all the ingredients. Sounds like dinner to me. I'll let you know how it goes :)

Ironjack said...

Yay! Great to hear from you Julie! Lemme know how it goes. I know we really enjoyed the fresh corn. I wish it had more volume got any suggestions? I was thinking using whole milk.

Julie Gomoll said...

I used whole milk. I also threw in a bunch of spinach I had left over, and used hot smoked paprika. It was good!

Pro Tip: Light up *after* you put the corn frittata under the broiler :)