Martha Stewart Blistered Green-Bean and Corn Frittata

Martha Stewart blistered green-bean and corn frittata takes 35 minutes and 8 eggs, charred green beans and sweet corn to make a puffed, golden skillet dinner. Save this easy summer frittata for breakfast ideas, weeknight dinners or brunch with friends, because it's a simple one-pan recipe.

Cook the green beans until they are lightly charred and crisp-tender before anything else goes in the pan. Skip that and the beans stay raw and squeaky inside a soft egg, so the frittata loses its smoky edge.

Martha finishes the frittata under the broiler, so the top puffs and browns in spots without flipping anything in the pan. A cool salad of cherry tomatoes tossed with red-wine vinegar and parsley on the side cuts through the rich eggs.

Martha Stewart Blistered Green-Bean and Corn Frittata

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

300

kcal

Charred beans, sweet corn and soft shallot sit in a tender, just-set egg base that puffs and browns under the broiler. A tangy tomato salad on the side keeps each slice bright.

Ingredients

• 8 large eggs
  

• Kosher salt and freshly ground pepper
  

• 3 tablespoons extra-virgin olive oil
  

• 8 ounces green beans, cut into 1-inch pieces (2 cups)
  

• 1 shallot, thinly sliced (⅓ cup)
  

• 1 cup fresh corn kernels (from 1 large ear)
  

• 1 pint cherry tomatoes, halved (2 cups)
  

• 2 tablespoons red-wine vinegar
  

• 2 tablespoons chopped flat-leaf parsley
  

Directions

• Preheat and beat eggs: Preheat the broiler with a rack in the upper third of the oven. Beat 8 large eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
• Char the green beans: Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium-high, then add the green beans cut into 1-inch pieces. Cook, stirring, for 5 to 6 minutes until lightly charred and crisp-tender, then season with salt and pepper.
• Soften the vegetables: Add the thinly sliced shallot and 1 cup corn kernels to the skillet. Cook, stirring, for 2 to 3 minutes until the vegetables soften.
• Add the eggs: Pour in the beaten eggs and stir with a wooden spoon. Stop after about 30 seconds, once large curds form and the edges just begin to set.
• Broil the frittata: Transfer the skillet to the oven and broil for about 2 minutes. It's done when the top is puffed and browning in spots and the eggs are just set.
• Toss the tomato salad: Toss 1 pint halved cherry tomatoes with the remaining 1 tablespoon olive oil, 2 tablespoons red-wine vinegar and 2 tablespoons chopped parsley. Season with salt and pepper while the frittata stands for 5 minutes.
• Slice and serve: Slice the frittata after its 5-minute rest so the eggs finish setting. Serve each wedge with the tomato salad alongside.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works when fresh ears aren't in season. Thaw it and pat it dry first, because extra water makes the frittata weepy and keeps the corn from browning.

How long does leftover frittata keep?

Wrap slices tightly or use an airtight container and keep them in the fridge for up to 3 days. Reheat gently in a 300°F oven or eat it cold, since the microwave can make eggs rubbery.

Can I make this frittata ahead of time?

You can cook it a few hours ahead and serve it at room temperature, which suits a brunch spread. Toss the tomato salad just before serving so the tomatoes don't turn soft.

What if I don't have a broiler or a nonstick skillet?

Bake the frittata in a 400°F oven for a few minutes until just set instead of broiling. Use an oven-safe skillet, and a well-seasoned cast iron pan works if you add a bit more oil.

What's the most common mistake with a frittata?

Overcooking the eggs is the usual problem, and it leaves the frittata dry and rubbery. Pull it from the broiler once it's puffed and just set, because the residual heat finishes it during the 5-minute rest.