Health & Food

Roasted Summer Corn and Smoked Mozzarella Frittata

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Have you ever made something that looks like something else at first glance?  Take this fritatta, for example. It looks like pizza, no?  It’s pizza with an egg crust, and no sauce.  I mean, that’s basically what a frittata is, right?  I bet it would actually taste really good with pizza sauce.  Hmmmm, I’m brewing some delicious ideas of here!

Roasted Summer Corn and Smoked Mozzarella Frittata

Ingredients

  • Cooking spray
  • 5 cups fresh corn kernals (about 2-3 ears) **
  • ¼ cup (or 1-ounce) shredded smoked mozzarella cheese, divided
  • 2 Tbsp. chopped fresh basil
  • ¼ tsp. salt
  • ¼ tsp. fresh ground pepper
  • 5 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat broiler
  2. Heat a medium ovenproof skillet over medium-high heat.  Coat pan with cooking spray. Add corn, and saute 5 minutes.  Combine corn, 2 Tbsp. cheese, basil and remaining 4 ingredients in a large bowl, stirring with a whisk.
  3. Heat pan over medium heat.  Coat pan with cooking spray; add corn and egg mixture.  Cover and cook 5 minutes or until almost set (will start to cook around the edges).  Sprinkle with 2 Tbsp. cheese.  Broil in preheated oven 5 minutes or until set and browned.  Cut into wedges. Serve warm.

Notes

 If you follow a low FODMAPs diet you can either a) use white corn instead of yellow (I believe the white corn contains less FODMAPs than the sweeter yellow corn, but be aware that most corn, unless it’s canned, is going to be the sweet yellow variety, or b) use only 1-cup instead of 1.5 cups of corn because most people can handle ~1/3-1/2 cup yellow corn in one sitting.  This was the option I chose.

Estimated nutrition facts for 1/4th of recipe
Source: CalorieCount.com

Ok, if you make this on a night that you have a large appetite (like the night I made this) eat two pieces.  You could say that defeats the purpose of the “light” recipe, and I suppose it sort of does, but still there are only 250 calories in two pieces (and then add a side of non-starchy veggies for only about 30 calories more), voila!  Or you could just have one serving and pair it with a high-volume spinach salad and a light vinaigrette.  Or even a big ol’ glass of skim milk.

Nutrition Highlights:  Under 150 calories per serving (or only 250 calories for 2 servings), good source of protein and iron (excellent sources if you have 2 servings, plus a good source of calcium, vitamin C and vitamin A….so, why not eat 2 servings?!).
QUESTION:  What’s your favorite veggie to pair with eggs?  I love spinach and eggs, but my ultimate favorite vegetable to pair with eggs has to be mushroom (ok, it’s a fungus, but it counts as a veggie).  I almost added mushrooms to this frittata but I held myself back!

Did you have a nice weekend?  It’s been raining like crazy here in Columbus.  Wow.  Our garden is basically flooded and Nick (and I) are pretty nervous that some of our crop might be destroyed.  Let’s just say some things are growing parts that we’re pretty certain they aren’t supposed to grow; such as this broccoli that now has flowers coming out of it.  Is this normal?
I’m not really sure I want to eat this anymore.  Bummer.

Oh well.  It’s time to be happy because this week is the Fourth of July, which means an extra day off, wahoo!!

Thanks for reading!

The Candid Rd

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The Candid RD

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