Heirloom Tomato and Corn Frittata

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Frittata. Fri, fri, frittata. That’s my song about this dish.

ANYWAY. This frittata will make you want to sing. It’s so easy and delicious that it leaves you time to do other things, like stare at pictures of baby deer on Instagram for two hours or make hasty travel plans (more on that later).

This recipe doesn’t require a cast-iron skillet but I’d highly recommend using one. I trust cast-irons more in the oven. They’re sturdier and they usually make the eggs puff up more when I’m making frittata.

The great part about this recipe is that it’s easily customizable. I know it sounds like I’m an car salesman for frittatas but it’s true. I had a bunch of corn and heirloom tomatoes that I bought at the farmers’ market St. Louis, so I sautéed those with some onion, threw in some dried parsley leaves because I didn’t have any fresh parsley, and sprinkled on some goat cheese.

The end product was delicious. I ate a couple slices for dinner and took some to work for lunch yesterday. Frittatas taste good cold so I didn’t bother warming it up.

If you’re not a corn and tomato fan, you could try different combos. Mushroom, spinach, and Gruyère, or butternut squash and kale would probably be delicious.

In other news, I found out that Lola Kirke (of “Mozart in the Jungle” and “Mistress America” fame) can sing. I really like her album. This is my favorite song. It’s very country which I wasn’t expecting, but it works.

Heirloom Tomato and Corn Frittata


3 Tbsp oil
1/2 cup diced sweet onions
1/2 cup cherry or grape heirloom tomatoes, sliced in half
1 ear of corn, kernels removed
1 heirloom tomato, sliced thin
8 large eggs
1/2 cup milk (it can be vegan milk)
3/4 tsp salt
1/4 tsp pepper
1/4 cup crumbled goat cheese
2 tsp dried parsley


Preheat the oven to 350 degrees F. Heat 3 Tbsp oil in a 10-inch cast-iron skillet over medium high heat.

Once the skillet is warm, add the diced sweet onions. Sauté for a couple minutes, or until the onion is translucent and starting to brown. Add the cherry or grape tomatoes and corn and sauté for a few more minutes.

In the meantime, whisk the eggs, milk, salt, and pepper in a medium bowl. Once the tomato, onion, and corn mixture is browned and cook, pour in the egg mixture. Scatter goat cheese and dried parsley over the top. Place slices of heirloom tomato on top.

Place the skillet in the oven and bake for about 16-18 minutes, or until the eggs are mostly set. Turn the oven to broil (on high). Cook the eggs until they puff up and the top is slightly brown. Keep an eye on things because this happens quickly.

Remove the skillet from the oven and serve. Leftover frittata will keep a day in the refrigerator in an airtight container.


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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