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Frittatas are the best—economical, easy, and oh-so-flexible. You can eat it hot, warm, or at room temperature. And I love breakfast for dinner!

  • Duration
  • Cook Time
  • Prep Time
  • 3-5Servings


  • 10 large eggs

  • 1/2 cup grape tomatoes, quartered

  • 2 garlic clove, crushed

  • 1 1/4 tsp. salt

  • 3/4 tsp. freshly ground black pepper

  • 2 cup frozen sweet corn kernels, thawed 

  • 2 TBSP butter

  • 2 TBSP. chopped fresh basil

  • 1/2 cup feta cheese


1. Position a rack in the middle of the oven and preheat to 350 degrees.

2. Whisk the eggs, then add the tomatoes, garlic, salt, pepper, and the sweet corn.

3. Warm a medium nonstick oven-safe saute pan (or cast iron skillet) over medium heat on the stove top. Add the butter and when it foams, add the egg mixture and the basil. 

4. Using a heatproof rubber spatula, pull the edges of the eggs towards the middle a few times, tipping the pan to distribute the egg. Cook for about 4 minutes.

5. Sprinkle with the feta cheese and finish the frittata in the oven for about 6 minutes or until the eggs are just set (no longer runny).

6. Remove from the oven and let the frittata sit for a couple of minutes. Cut the frittata into slices and serve!

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