This tomato frittata with corn and basil is perfect for a summertime brunch or lazy weekend breakfast! It’s packed with juicy cherry tomatoes, sweet corn, aromatic basil, and savory parmesan. In order to ensure the perfect texture, the frittata is started on the stove and finished in the oven. I highly recommend enjoying this one while tomatoes are in season and perfectly sweet and ripe!
If you want an easy and flavorful vegetarian brunch recipe, then this tomato frittata with corn and basil fits the bill! I love the ease of a frittata and the endless flavor variations. This summer version features juicy and sweet cherry tomatoes, sweet corn, and basil in a tender egg base. In order to achieve a perfectly cooked frittata, I like to start it on the stove, then finish it in the oven. It yields reliable results every time without the worry of runny, underbaked eggs (eww!) or dry, overcooked ones. Let’s whip one up!
Notes on Ingredients and Substitutions
I love using cherry tomatoes here because I have more than I can keep up with from my garden but you can absolutely use 1-2 larger slicing tomatoes! I recommend removing the stem/core, then cutting into 1/4-inch thick slices. Sweet corn often has a short season so if you can’t find any, use 1 1/2 cups thawed frozen sweet corn. The serrano pepper is entirely optional but I love the subtle heat it adds. Leave out the seeds/membranes if you want a milder flavor. Not all parmesan is vegetarian so make sure to check the label! Non-vegetarian parmesan will contain animal rennet.
Tomato Frittata with Corn and Basil in 4 Easy Steps
FRITTATA TIP: the key to a great frittata is to make sure to season it and not to overcook it! You’re only baking it in the oven just long enough for the eggs to fully set. They can have a slight wobble in the center but should NOT have a loose jiggle!
My Favorite Way to Enjoy Leftover Frittata
Over the years I’ve come to love enjoying leftover slices of frittata a certain way and this tomato version is no different. I make a frittata sandwich! I warm up the frittata in the air fryer (320 degrees for about 5-7 minutes) or oven then sandwich it between two slices of toasted bread. I also love adding in a handful of greens and some avocado and usually some mayo.
Want More Savory Vegetarian Brunch Recipes?
I highly recommend my shirred eggs with leeks and mushrooms for a cozy weekend breakfast or brunch. If you want fancy toast that is higher in protein without the avocado, try my tofu ricotta toast and pair it with your favorite toppings. For a summertime option, I love this savory oat bowl with zucchini compote and corn relish.
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Tomato Frittata with Corn and Basil
- Total Time: 30-35 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This tomato frittata with corn and basil is perfect for a summertime brunch or lazy weekend breakfast! It’s packed with juicy cherry tomatoes, sweet corn, aromatic basil, and savory parmesan. In order to ensure the perfect texture, the frittata is started on the stove and finished in the oven.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 handful fresh basil, finely chopped, plus extra for garnish
- 2/3 cup grated parmesan, divided, plus extra for garnish
- Sea salt, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium/large shallot, minced
- 1 small serrano pepper, minced, optional
- 2 medium cobs corn, kernels sliced off, about 1 1/2 cups
- 1 heaped cup cherry or grape tomatoes, halved
Instructions
Preheat the oven to 350 degrees and set a large ovenproof skillet or frying pan over medium heat. Whisk together the eggs, milk, basil, and 1/3 cup of the parmesan cheese in a medium sized bowl along with a big pinch of salt. Set aside.
Add the olive oil and butter to the skillet. Once the butter melts and begins to bubble/foam, add the shallot and a pinch of salt. Cook 1-2 minutes until softened and translucent, then add the serrano pepper if using and cook for an additional minute before adding the corn kernels and another pinch of salt. Cook 2-3 minutes, stirring regularly. Spread the corn, shallot, and peppers into an even layer on the bottom of the pan, then pour the egg mixture over the top. Arrange the tomatoes on top of the eggs then sprinkle with the remaining 1/3 cup parmesan cheese. Once you see the eggs just starting to set around the edges of the skillet and bubbles starting to sputter up from the bottom (this should happen within about 5 minutes), transfer the skillet to the middle rack of the preheated oven. Bake the frittata for 10-15 minutes or until the eggs are just set.
Allow the frittata to cool for 5-10 minutes then slice and serve. Or, transfer it to a platter then slice and serve. Garnish with additional basil and parmesan if desired.
Keep leftovers in the fridge and make sure to enjoy within 4-5 days. Leftovers can be reheated in the air fryer or oven.
Notes
- The wider/larger your skillet, the shorter the total baking time and the thinner the frittata will be. The skillet I used for the frittata in the photos is 12 inches.
- To avoid potential cut marks on your skillet, you can serve the frittata on a large platter.
- Make it a meal by adding 1-2 slices of whole grain toast and a side of sliced avocado or fruit.
- Make it dairy free: use your favorite plant-based milk, vegan butter, and vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: breakfast
Our family loves frittata, can’t wait to make your version!
So happy to hear! I hope you enjoy it!
I love this recipe! So flavorful!
So glad you liked it! Thanks for coming back and leaving a comment! 🙂
I love frittatas, and I am loving the ingredients in your recipe! Love the fresh summer corn and tomatoes, I’m putting this on the menu plan for this week.
So happy to hear that! Let me know how it goes 🙂
This was incredible. Thanks so much for sharing. I love that it was naturally gluten free- we try to do that whenever possible over here.
Awesome! I try to monitor my gluten intake as well so I’m happy you loved this one 🙂
Loved this for our family brunch. The tomatoes and sweet corn really made it summer on our plate.
So happy to hear! Tomatoes and corn are my favorite summer pairing 🙂
Our whole family enjoyed this frittata! We had some excess corn left over from the night before, and this was a great way to use it up.
Awesome! So glad it worked out with the leftover corn.
This frittata looks so fresh and summery, love the combo of corn, tomatoes, and basil!
It’s my favorite summer combo! 🙂
I love making frittatas for brunch, and this version is soooo good! Thanks for the recipe!
Frittatas are so great for brunch! Glad you enjoyed this one and thank you so much for taking the time to leave a review.
Sweet corn and tomoatoes are so great together in this easy frittata. Always collecting cherry tomato recipes for that inevitable moment in the summer when the garden is giving me wayyy more tomatoes than I know what to do with!
I made this for my family on the weekend. There were no leftovers! Thank you for the recipe, will be making again.
Having no leftovers is a good problem to have! So happy you enjoyed it and thank you so much for taking the time to leave a review.