Appetizers & Entrees

Kale and Sweet Corn Frittata

DSC_2516

Prep Time: 20 Minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 - 10" skillet / 8-10 slices

DSC_2516

Ingredients

  • 9 large eggs (or 12 egg whites)
  • ¼ C. whole milk
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. Spice Islands® Thyme
  • 1 Tbsp. Crisco® Pure Corn Oil
  • 1 lg. red bell pepper, small diced
  • 1 md. onion, small diced
  • 2 cloves garlic, minced
  • 1 bunch kale, chopped into small pieces (about 6 oz.)
  • 1 can (15.25 oz.) Green Giant® Whole Kernel Sweet Corn, drained
  • ½ C. shredded cheddar cheese

Directions

  1. Preheat oven to 350°F
  2. In a medium bowl, whisk together the eggs, milk, salt, pepper, and thyme; set aside.
  3. In an oven safe, 10” non-stick or well-seasoned cast iron skillet, heat the corn oil over med-high heat. Add the bell pepper and onion; sauté until lightly browned (about 5 minutes).
  4. Add the garlic and sauté an additional 30 seconds.
  5. Add the kale in batches, stirring it with the pepper mix to wilt it; sauté 1 minute after all the kale has been added.
  6. Add the corn and stir to combine.
  7. Remove from heat and stir in the cheese. Pour the egg mixture over the top and stir to combine.
  8. Bake for 20-25 minutes or until set.
  9. Allow to cool for 5 minutes before slicing and serving.

Tips

For individual servings, spray a 12 cup muffin tin with Baker’s Joy® No Stick Baking Spray and portion the mixture evenly into the cups. Bake 10-15 minutes or until set. Allow to cool for a couple of  minutes then turn the pan over to release them from the muffin tin. Serve warm.

Kale and Sweet Corn Frittata

DSC_2516

Prep Time: 20 Minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 - 10" skillet / 8-10 slices

Ingredients

  • 9 large eggs (or 12 egg whites)
  • ¼ C. whole milk
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. Spice Islands® Thyme
  • 1 Tbsp. Crisco® Pure Corn Oil
  • 1 lg. red bell pepper, small diced
  • 1 md. onion, small diced
  • 2 cloves garlic, minced
  • 1 bunch kale, chopped into small pieces (about 6 oz.)
  • 1 can (15.25 oz.) Green Giant® Whole Kernel Sweet Corn, drained
  • ½ C. shredded cheddar cheese

Directions

  1. Preheat oven to 350°F
  2. In a medium bowl, whisk together the eggs, milk, salt, pepper, and thyme; set aside.
  3. In an oven safe, 10” non-stick or well-seasoned cast iron skillet, heat the corn oil over med-high heat. Add the bell pepper and onion; sauté until lightly browned (about 5 minutes).
  4. Add the garlic and sauté an additional 30 seconds.
  5. Add the kale in batches, stirring it with the pepper mix to wilt it; sauté 1 minute after all the kale has been added.
  6. Add the corn and stir to combine.
  7. Remove from heat and stir in the cheese. Pour the egg mixture over the top and stir to combine.
  8. Bake for 20-25 minutes or until set.
  9. Allow to cool for 5 minutes before slicing and serving.

Tips

For individual servings, spray a 12 cup muffin tin with Baker’s Joy® No Stick Baking Spray and portion the mixture evenly into the cups. Bake 10-15 minutes or until set. Allow to cool for a couple of  minutes then turn the pan over to release them from the muffin tin. Serve warm.

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