Spinach, Cheddar, and Corn Frittata

5 from 4 votes

Don't miss this quick and easy spinach, cheddar, and corn frittata. It's packed with veggies and has the perfect balance of flavors.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast and Brunch

Cuisine: American

Keyword: corn frittata

Servings:

Calories: 579kcal

Author: Carolyn Gratzer Cope

Preheat the oven to 400°F with a rack in the center.
In a 12-inch seasoned cast iron or other nonstick, oven-safe frying pan, melt the butter over medium-high heat.
Add the onion and salt.
Cook, stirring occasionally, until softened, about 5 minutes.
Add the corn and capers and cook until warmed through.
Add the spinach and cook until wilted. Spread out evenly in the pan.
Crack the eggs into a medium mixing bowl. Pour in the cream and beat with a fork until homogenous.
Pour egg mixture evenly over the vegetables in the pan. Sprinkle with the cheese.
Transfer to oven and bake until set, about 15 minutes.
Cut into wedges and serve warm or at room temperature.

You can use a 10-ounce package of frozen corn straight from the freezer. No need to defrost ahead of time.
Capers add great little bursts of briny, savory flavor. I like to use brined capers in vinegar from a jar. Drain them before adding to the pan.
A little bit of heavy cream makes for a lovely texture, but you can use half and half or whole milk if you prefer.
Extra-sharp cheddar packs a super-savory, creamy punch and really ties the spinach and corn together.
Frittatas are great warm or at room temperature, so make this recipe any time during the day.
Leftovers will keep in an airtight container in the fridge for a week. They're great straight from the fridge or tucked into a sandwich, hot or cold.