Fresh Corn, Brie, and Jalapeno Frittata

In a continual effort to use the vegetables from our garden, I have been perusing cookbooks for recipes that help me maximize our bounty. When I came across this recipe, I knew I wanted to try it right away. I was planning on making it for a weekend brunch, but I ended up making it for dinner last week after I didn’t get home until later in the evening. The mild flavor from brie pairs wonderfully with the sweet corn and hot jalapenos. Robert and I were both pleasantly surprised with how much we liked this dish. I think it would be delicious with just about any vegetable you please- bell peppers, tomatoes, banana peppers, the list goes on and on.

Side note- the basil and jalapenos are from our garden, but the corn is not  (we only live on 0.17 acres, so that crop would be a bit tricky to grow!).

Fresh Corn, Brie, and Jalapeno Frittata


  • 3 Tbsp butter, divided
  • 1/2 cup minced onion
  • 3/4 cup fresh corn kernels (cut from 1 large ear of fresh corn)
  • 2 jalapenos, seeded and finely chopped
  • 5 large eggs
  • 6 ounces Brie cheese, rind trimmed and finely diced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Basil leaves, for garnish


1. Melt 1 Tbsp butter in a skillet over medium-low heat. Add onion and cook for about 3 minutes. Add in the corn and jalapeno and cook until the corn is tender (about 5 minutes). Place the vegetable mixture in another bowl and allow to cool slightly.

2. Preheat broiler to high. Beat eggs lightly in a medium bowl to blend. Stir in vegetables, cheese, salt, and pepper.

3. Melt remaining 2 Tbsp butter in the skillet over medium heat. Add egg mixture to the pan.

4. Allow the egg to set slightly. Lift up the edges with a spatula and tip pan to allow uncooked eggs to run under until edge forms. about 1 minute. Cover the skillet and allow to cook until almost set, about 5 minutes.

5. Remove the cover and place the skillet in the oven and broil until the eggs are set and the top is golden brown. This should only take about 1 minute- watch carefully so it won’t burn! Garnish with basil, if desired.

Source: The Bon Appetit Cookbook

9 Comments Add yours

  1. Ann says:

    This sounds absolutely amazing! I love all the ingredients….but *sigh* the brie… my favorite!

  2. What a great frittata! Love the use of corn, and jalapeno, and brie – wonderful!

  3. Tiffany says:

    Apparently I am not the only one who likes the corn and eggs combo!

  4. Kelly says:

    What a gorgeous frittata! This sure makes the perfect breakfast, love this! 🙂

  5. Mmm… melted creamy brie contrasting with some fiery jalapenos – fantastic! That’s great that you are making an effort to cook more out of the garden! I too always strive to eat my own fresh produce. (creativity through limitation can produce wondrous results!)

  6. Yum Corn, Brie and Jalapenos? I am in! Please save me a slice- this looks like an awesome breakfast.

  7. Lacy says:

    Yum! This sounds like a fantastic frittata!!

  8. I just bookmarked this – what an awesome frittata idea. I’ll have to make this for my roommates at college once I get back. 😀

  9. One of my favorite parts of summer and fresh veggies is figuring out new things to do with everything before it spoils. This isn’t a combo I would think of right away but it sounds delicious!

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