Glorious late-summer vegetables give fresh meaning to mealtime: sauteed green beans and corn take center stage in this seasonal frittata. Juicy cherry tomatoes dressed in olive oil, red-wine vinegar, and chopped parsley make the ideal colorful companions.

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Ingredients

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Directions

Instructions Checklist
  • Preheat broiler, with a rack in upper third. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

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  • Heat 2 tablespoons oil in a medium (10-inch) nonstick skillet over medium-high. Add beans and cook, stirring, until lightly charred and crisp-tender, 5 to 6 minutes. Season with salt and pepper. Add shallot and corn; cook, stirring, until vegetables soften, 2 to 3 minutes. Add eggs; stir with a wooden spoon until large curds form and edges just begin to set, about 30 seconds.

  • Transfer skillet to oven; broil until puffed and browning in spots and eggs are just set, about 2 minutes. Let stand 5 minutes before slicing. Meanwhile, toss tomatoes with remaining 1 tablespoon oil, vinegar, and parsley; season with salt and pepper. Serve salad with frittata.

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