Frittata with Bacon, Corn and Gruyere
Sweet corn and smoky bacon make a delicious filling to this quick cooking frittata. Studded with cheesy nuggets of gruyere and spicy jalapeños, this is the type of quick dinner you'll want to make all the time.
Servings: 4 servings
Ingredients
- 8 large eggs
- 1/4 cup 60ml whole milk or half and half
- 5 ounces 140g cubed Gruyère cheese, divided (see note above)
- Kosher salt and freshly ground black pepper
- 1 teaspoon 5ml olive oil
- 4 slices thick-cut bacon about 5 ounces; 140g, diced
- 1 1/2 cups 225g fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)
- 5 scallions roughly chopped
- 1 jalapeño pepper seeded and diced (plus a couple of slices for decoration, if desired)
Instructions
- Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside.
- Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan.
- Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper.
- Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using.
- Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.
Notes
Gruyère is a nutty cheese that melts well, though cheddar or any good melting cheese would make a delicious substitute. To save time, you can use pre-grated cheese instead of cubed.
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