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Author Notes: A simple and delicious way to serve up your summer vegetables in a cheesy frittata. —Sarah | Wisconsin from Scratch
- 3 Ears corn
- 3 Strips bacon, cut into small pieces
- 1/2 Medium red onion, thinly sliced
- 1 1/2 cups Cherry tomatoes, halved
- 1 Large garlic clove, minced
- 3/4 teaspoon Salt, divided
- 3/4 teaspoon Pepper, divided
- 4 ounces Arugula leaves
- 1/4 cup Fresh basil leaves
- 6 Eggs
- 1/4 cup Milk
- 3.5 ounces Feta cheese
- Fresh chives
- Freshly ground black pepper
- Line a baking sheet with aluminum foil, and place the ears of corn on the baking sheet on the top rack of your oven. Heat broiler to high and let the corn cook for about 8-10 minutes, or until the kernels on the top side of the corn start to turn golden brown. Then, turn the ears of corn ½ turn to brown the other side, and cook an additional 5 minutes, or until the kernels on this side turn golden brown. Remove from the oven, cool slightly, then cut the kernels off of the cob.
- Turn off broiler, place rack in the middle of the oven and preheat oven to 350 degrees.
- Heat a cast iron skillet over medium heat. Add the bacon pieces and cook until just beginning to crisp up, about 5 minutes. Add the onion, tomatoes, garlic, ¼ tsp salt and ¼ tsp pepper and continue cooking until vegetables are soft and no longer releasing liquid, about 10 minutes longer.
- Add the basil and arugula and stir until arugula is just wilted, about 1-2 minutes. Remove pan from heat, make sure mixture is spread evenly along the bottom of the pan, and top evenly with the sweet corn kernels and crumbled feta cheese.
- Whisk together the eggs, milk, and about ½ tsp each salt and pepper. Pour evenly over vegetables in pan.
- Bake frittata for approximately 20 - 25 minutes, or until top is golden brown and puffed. Remove from the oven and top with a few tsps fresh chopped chives and a pinch or two of freshly ground black pepper. Cool slightly, then cut into wedges and serve.