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Corn and Onion Frittata - quick to prepare, cooks while you're away

Picture of Corn and Onion Frittata - quick to prepare, cooks while you're away
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Like the Tomato Frittata, this Corn and Onion Frittata is quick to prepare, cooks at very low heat while you don't pay any attention to it, and leaves the pan relatively clean. Plus it tastes great -- like you've spent hours preparing it.

canola oil
medium onion
cloves of garlic, 1 handful (yes, we love garlic. Adjust accordingly.)
black pepper
spicy paprika
sea salt
fresh corn if possible, otherwise half a can of corn
2 cups (approximately 500 mL) egg whites or 8 eggs (we used the carotene-yellow version)

Chop and saute the onion and garlic in some canola oil. Add some black pepper, and a little bit of spicy paprika. If you're using canned corn, there's no need to add salt.

If you can, use fresh sweet corn, and cut it from the cob while the onions are cooking. If it's not summer, rinse the canned corn while the onions are cooking. Once the onions are translucent and cooked, add the corn and reduce the heat. On my electric stove, I turn the heat from 7 to low-and-a-half on a scale of low to 9.

Shake up the egg whites to introduce some air bubbles, or lightly whisk the eggs. Add the eggs to the pan, stir everything together, and dust the top with more black pepper.

Walk away for 20-30 minutes. Take a shower, get dressed, check your email. Once the eggs don't jiggle in the center when you shake the pan, put the frittata under the broiler for 3-5 minutes to brown the top. If everything has gone right, the eggs will not be stuck to the bottom of the pan.

Start up your yellow-themed playlist. Serve with pineapple while wearing yellow and enjoying your morning internet! Avoid jaundice.
I don't like how it keeps moving... anyone know how to stop that? Interesting idea, I'll probably switch the corn for salmon, though. Health nuts anonymous.
ewilhelm (author)  GamberroSalvador5 years ago
Salmon is ok, but I find this method tends to overcook fish. Don't even think of trying to make a mackerel frittata -- that's didn't work at all.
chuckr446 years ago
This is more for everybody. First, the recipe sounds great, since I can't eat flour or anything on it. Second, please put the size of each can of food, like "1/2 of 8oz can of corn" because can sizes vary widely between countries and regions. I know in this case, it's not critical, but it would certainly help get the ingredients right.
Good recipes only show exact measurements for ingredients that the author feels really need it, such as the use of seasonings or broths. Cooking is about experimenting and finding your favourite balance. My first major recipe started out with seemingly random balances between the ingredients, and today it's one of the finest things I can serve, because I did my own estimations and changes.
ewilhelm (author)  chuckr446 years ago
It's quite rare that we measure anything. Just dump some in to try it out - what's the worst that could happen? You're not going to ruin this recipe with too much or too little corn, or any of the other ingredients for that matter.
That looks really good! In another tab (Firefox), I have the Instructables recent page open, and I just saw about 4 of your recipes, can't wait to go check them out right now! Nice job!
rupamagic6 years ago
All these color-themed foods are making me hungry and it's 2:30 in the morning, thanks a lot!
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