Blistered Green-Bean and Corn Frittata

Name: Blistered Green-Bean and Corn Frittata
Prep time: 25 min
Total time: 35 min
Ingredients: 8 large eggs; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 8 ounces green beans, cut into 1-inch pieces (2 cups); 1 shallot, thinly sliced (⅓ cup); 1 cup fresh corn kernels (from 1 large ear); 1 pint cherry tomatoes, halved (2 cups); 2 tablespoons red-wine vinegar; 2 tablespoons chopped flat-leaf parsley

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Martha Stewart Test Kitchen

Updated on July 16, 2020

blistered green-bean and corn frittata plate and fork — Photo: Sidney Bensimon

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

Glorious late-summer vegetables give fresh meaning to mealtime: sauteed green beans and corn take center stage in this seasonal frittata. Juicy cherry tomatoes dressed in olive oil, red-wine vinegar, and chopped parsley make the ideal colorful companions.

Ingredients

8 large eggs
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
8 ounces green beans, cut into 1-inch pieces (2 cups)
1 shallot, thinly sliced (⅓ cup)
1 cup fresh corn kernels (from 1 large ear)
1 pint cherry tomatoes, halved (2 cups)
2 tablespoons red-wine vinegar
2 tablespoons chopped flat-leaf parsley

Directions

Preheat broiler, with a rack in upper third. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Heat 2 tablespoons oil in a medium (10-inch) nonstick skillet over medium-high. Add beans and cook, stirring, until lightly charred and crisp-tender, 5 to 6 minutes. Season with salt and pepper. Add shallot and corn; cook, stirring, until vegetables soften, 2 to 3 minutes. Add eggs; stir with a wooden spoon until large curds form and edges just begin to set, about 30 seconds.
Transfer skillet to oven; broil until puffed and browning in spots and eggs are just set, about 2 minutes. Let stand 5 minutes before slicing. Meanwhile, toss tomatoes with remaining 1 tablespoon oil, vinegar, and parsley; season with salt and pepper. Serve salad with frittata.

Originally appeared: Martha Stewart Living, September 2018