Corn and Basil Frittata

Corn and Basil Frittata | ChopChop


A frittata is like a big, baked omelet, and it makes a satisfying breakfast, lunch, or dinner. We love the summery combination of corn and basil, but you can use other herbs (cilantro is great) or other vegetables such as diced summer squash or chopped asparagus-just cook these in a little oil first to soften the vegetables before you add them to the eggs.

Hands-on time: 20 minutes
Total time: 40 minutes
Makes: 5 Servings

Kitchen Gear: 

Measuring spoons
Box grater
8 x 8-inch baking pan or 9-inch pie plate
Cutting board
Sharp knife (adult needed) or kitchen scissors
Measuring cup
Mixing bowl
Whisk or fork
Pot holders


1 teaspoon
olive oil
large eggs
1⁄2 teaspoon
1⁄2 cup
chopped fresh basil leaves
scallions, greens, and whites, chopped
1 1⁄2 cup
corn kernels (frozen and defrosted, or freshly cut from 2 ears of corn, which is a job for an adult)
1⁄2 cup
grated cheddar cheese


  1. Turn the oven on a set the heat to 350 degrees. Lightly grease the baking pan with the oil.
  2. Crack the eggs, one at a time, by hitting the midpoint between the more-rounded (wide) end and the pointier end of the egg against the sharp edge of the small bowl. Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the eggs to slide into the bowl.
  3. Add the salt and use the whisk or fork to whisk the eggs until they are pale and yellow.
  4. Add the basil, scallions, corn kernels, and cheese and mix again.
  5. Bake until the top is golden and the eggs are set, 25-30 minutes. (You'll know the eggs are set when you can move the frittata without the center jiggling.) Set aside to cool and serve warm, cold, or at room temperature. Or cover and refrigerate up to 2 days.