Charred Corn, Bacon, and Jalapeño Frittata

The trinity of corn, bacon, and jalapeño gloriously represents the best of what makes late summer gardens enjoyable, especially for breakfast or brunch. However, it makes for a pleasant supper, too. Charring the corn kernels adds a rustic flavor to this hardy mix with the creamy warmth of pepper jack cheese. Adorn this frittata with more cheese, bacon, jalapeño rings, and a flourish of cilantro.

6 servings

INGREDIENTS:

6 eggs

¼ cup cream

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

1 cup pepper jack cheese, grated (about 3 ounces) divided

2 ears of corn, husked (about 2 cup)

1 teaspoon avocado oil

4 slices thick cup bacon, diced

¼ cup shallot, minced

½ teaspoon garlic, minced

1 jalapeño pepper, seeds removed, minced (save a few rings for garnish)

2 tablespoons cilantro, minced, halved

DIRECTIONS:

1.        Preheat the oven to 375°. Whip the eggs, cream, salt, pepper, and one-half cup of cheese in a mixing bowl. Set aside

2.        Slice the kernels off the corn and reserve. Scrape the remaining pulp from the corn with a spoon. Set aside.

3.        Heat oil in a cast iron skillet until it shimmers. Add the bacon and cook until lightly brown. Transfer the bacon to a paper towel. Remove all but two tablespoons of the bacon fat from the pan.

4.        Add the corn kernels and pulp to the hot skillet. Stir occasionally until the corn begins to char. Add the shallots, garlic, and jalapeno. Continue to cook until they soften, about three minutes.

5.        Pour the eggs and one tablespoon of cilantro into the skillet. Stir and scrape until loose curds form, about two minutes. Stop stirring and allow the bottom and sides to set for about two more minutes. Place the skillet in the oven. Bake until the frittata is set and puffed, about ten to twelve minutes. Top with the remaining cheese and bacon. Place under the broiler and broil until golden brown, about two minutes. It will be puffed but will fall once out of the oven.

6.        Slice into six wedges and garnish with the remaining cilantro and jalapeño rings.

Charred Corn, Bacon, and Jalapeño Frittata

Charred Corn, Bacon, and Jalapeño Frittata
Yield: 6
Author:
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
The trinity of corn, bacon, and jalapeño gloriously represents the best of what makes late summer gardens enjoyable, especially for breakfast or brunch. However, it makes for a pleasant supper, too. Charring the corn kernels adds a rustic flavor to this hardy mix with the creamy warmth of pepper jack cheese. Adorn this frittata with more cheese, bacon, jalapeño rings, and a flourish of cilantro.

Ingredients

  • 6 eggs
  • ¼ cup cream
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 cup pepper jack cheese, grated (about 3 ounces) divided
  • 2 ears of corn, husked (about 2 cup)
  • 1 teaspoon avocado oil
  • 4 slices thick cup bacon, diced
  • ¼ cup shallot, minced
  • ½ teaspoon garlic, minced
  • 1 jalapeño pepper, seeds removed, minced (save a few rings for garnish)
  • 2 tablespoons cilantro, minced, halved

Instructions

  1. Preheat the oven to 375°. Whip the eggs, cream, salt, pepper, and one-half cup of cheese in a mixing bowl. Set aside
  2. Slice the kernels off the corn and reserve. Scrape the remaining pulp from the corn with a spoon. Set aside.
  3. Heat oil in a cast iron skillet until it shimmers. Add the bacon and cook until lightly brown. Transfer the bacon to a paper towel. Remove all but two tablespoons of the bacon fat from the pan.
  4. Add the corn kernels and pulp to the hot skillet. Stir occasionally until the corn begins to char. Add the shallots, garlic, and jalapeno. Continue to cook until they soften, about three minutes.
  5. Pour the eggs and one tablespoon of cilantro into the skillet. Stir and scrape until loose curds form, about two minutes. Stop stirring and allow the bottom and sides to set for about two more minutes. Place the skillet in the oven. Bake until the frittata is set and puffed, about ten to twelve minutes. Top with the remaining cheese and bacon. Place under the broiler and broil until golden brown, about two minutes. It will be puffed but will fall once out of the oven.
  6. Slice into six wedges and garnish with the remaining cilantro and jalapeño rings.

Nutrition Facts

Calories

268.87

Fat (grams)

20.47 g

Sat. Fat (grams)

9.4 g

Carbs (grams)

8.48 g

Fiber (grams)

1 g

Net carbs

7.47 g

Sugar (grams)

3.29 g

Protein (grams)

13.56 g

Sodium (milligrams)

474.91 mg

Cholesterol (grams)

201.33 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

frittata, corn, bacon, jalapeno
brunch, breakfast, supper
American
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Linda HierholzerBRUNCH