Elote Inspired Frittata
Hailey Naylor's Elote Inspired Frittata took home second place at the Utah State Fair's Frittata Frenzy. Charred corn, cotija cheese, cilantro lime crema, and of course, Oakdell eggs make this recipe a hit at breakfast time.
Prep
15m
Cook
40m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Frittata Base
| 6 Oakdell Cage-free eggs |
| 1/4 cup heavy cream |
| 1/2 cup shredded pepper jack cheese |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1 Tablespoon olive oil or butter |
| 1 cup corn kernels |
| 1/4 small red onion, diced (optional but adds nice flavor) |
| 1 small jalapeno, diced (optional, for extra heat) |
Corn Salsa Topping
| 2 cobs of corn |
| 3 Tablespoons mayo |
| 1 garlic clove, minced |
| 1 lime, zested and juiced |
| 1/3 cup crumbled cotija cheese |
| 1/4 cup cilantro, minced |
| teaspoon chili powder |
| 1/4 teaspoon salt |
Cilantro Lime Crema
| 3/4 cup mayo |
| 3/4 cup sour cream |
| 1 Tablespoon dry ranch seasoning |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon salt |
| 3/4 cup cilantro |
| 1 Tablespoon lime juice |
| 1/4 cup buttermilk (or milk as substitute) |
Elote Inspired Frittata Directions
- Make the frittata:
Preheat oven to 375 degrees.
In a medium bowl, whisk together Oakdell eggs, heavy cream, pepper jack, salt, and black pepper.
Heat olive oil/butter in a 10-ince oven-safe skillet over medium heat. Add corn, onion, and jalapeno. Sauté until softened and lightly browned, about 5 minutes.
Pour in the egg mixture and cook undisturbed for 2-3 minutes until the edges begin to set.
Transfer skillet to oven and bake for 15-18 minutes, until eggs are set in the center. Let rest for 5 minutes. - Make the elote salsa:
In a mixing bowl, combine grilled corn, mayo, garlic, lime zest/juice, cotija, cilantro, chili powder, and salt. Stir until well combined. - Make the cilantro lime crema
Add cilantro to food processor.
Blend until finely chopped and mix together with rest of ingredients.
Assemble.
