Frittata With Bacon, Corn, and Gruyère Recipe

By
Emily and Matt Clifton
Emily and Matt Clifton: Contributing Writers at Serious Eats
Emily and Matt Clifton
Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) and The Ultimate Dutch Oven Cookbook (2021).
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
20160703-frittata-bacon-gruyere-corn-emily-matt-clifton-11.jpg
Emily and Matthew Clifton

Why It Works

  • Corn and eggs pair beautifully together, especially at the height of summer, when fresh corn is at its sweetest.
  • Just a little smoky, salty bacon goes a long way in adding flavor.

You can throw almost anything into a frittata, but filling it with the sweetest summer corn and smoky bacon makes this a simple yet tasty dinner you'll want to eat all season.

Recipe Details

Frittata With Bacon, Corn, and Gruyère Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 8 large eggs

  • 1/4 cup (60ml) whole milk or half-and-half

  • 5 ounces (140g) cubed Gruyère cheese, divided (see notes)

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon (5ml) olive oil

  • 4 slices thick-cut bacon (about 5 ounces; 140g), diced

  • 1 1/2 cups (225g) fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)

  • 5 scallions, roughly chopped

  • 1 jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)

Directions

  1. Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside.

  2. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan.

  3. Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper.

  4. Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using.

  5. Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.

Notes

Gruyère is a nutty cheese that melts well, though cheddar or any good melting cheese would make a delicious substitute. To save time, you can use pre-grated cheese instead of cubed.

This Recipe Appears In

Nutrition Facts (per serving)
533Calories
36gFat
16gCarbs
38gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories533
% Daily Value*
Total Fat 36g46%
Saturated Fat 15g73%
Cholesterol 447mg149%
Sodium 1306mg57%
Total Carbohydrate 16g6%
Dietary Fiber 2g7%
Total Sugars 4g
Protein 38g
Vitamin C 11mg54%
Calcium 449mg35%
Iron 3mg15%
Potassium 552mg12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes