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Frittata with Corn, Cheddar and Spinach


  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons capers
  • 6 ounces baby spinach (give or take)
  • 8 eggs
  • 2 ounces extra-sharp cheddar, sliced or shredded
  • Fine sea salt and freshly ground black pepper


  • Preheat the oven to 375°F or the broiler to high. Place a rack 6 to 12 inches from the heat source.
  • Warm the oil or butter in a large frying pan over medium-high heat. Add the onion along with a good sprinkle of salt and cook until starting to soften, about 5 minutes. Adjust the heat as necessary to prevent too much browning. Add the corn (straight from frozen is fine) and the capers and cook for a few minutes until warmed through. Stir in the spinach a little at a time, adding more as it wilts. Sprinkle with a little more salt and cook until spinach is just wilted.
  • Scramble the eggs and pour them evenly into the pan. Place the cheddar on top.
  • Transfer frittata to oven and bake or broil until set (or a little longer if you prefer a brown top and firmer eggs). Cut into wedges and serve warm or at room temperature.
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