A simple, delicious single-serving frittata featuring sweet corn and eggs, perfect for a quick breakfast or light meal. This dish combines tender corn kernels with fluffy eggs, seasoned with herbs for a burst of flavor.
1. Crack the eggs into a bowl, add salt and pepper, and whisk until fully combined. 2. Heat olive oil in a small non-stick skillet over medium heat. 3. Add the corn kernels and sauté for 2-3 minutes until slightly golden. 4. Pour the whisked eggs over the corn and cook without stirring for about 2 minutes until the edges begin to set. 5. Sprinkle Parmesan cheese and herbs over the top. 6. Reduce heat to low, cover the skillet, and cook for another 3-4 minutes until the eggs are fully set. 7. Slide the frittata onto a plate and serve warm.
2 large eggs 1/2 cup fresh or frozen corn kernels 1 tablespoon olive oil 1 tablespoon grated Parmesan cheese (optional) Salt and pepper to taste 1 tablespoon chopped fresh parsley or chives
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