This is good at room temperature as well as warm. Try it out on kids; leftovers are good to pack in brown-bag lunches.

　　

Ingredients

4 to 6 servings

　　3 eggs, beaten

　　1 1/2 cups frozen corn kernels, thawed

　　1/4 cup grated fresh Parmesan cheese

　　Salt and freshly ground pepper to taste

　　Light olive oil

　　

Step 1

Combine the first 3 ingredients in a mixing bowl and stir together. Add a little salt and pepper and stir again.

　　

Step 2

Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

　　

Step 3

Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

　　

Step 4

Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

　　

Menu

Step 5

Corn Frittata Parmesan (this page)

　　

Step 6

Garlicky Black Beans (page 113)

　　

Step 7

or

　　

Step 8

Green Chili Black Beans (page 114)

　　

Step 9

Sautéed Bell Peppers (page 211)

　　

Step 10

Simple tossed salad

　　

nutrition information

Step 11

Calories: 115

　　

Step 12

Total Fat: 4g

　　

Step 13

Protein: 8g

　　

Step 14

Carbohydrate: 10g

　　

Step 15

Cholesterol: 167mg

　　

Step 16

Sodium: 119mg

　　The Vegetarian 5-Ingredient Gourmet