Corn Frittata

Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according to the USDA, corn is also a great source of potassium, niacin, and even vitamin A. Depending on your cheese preference, this dish will also provide you with plenty of protein and will help you build strong muscles and bones. Watching your portion sizes is one of many ways to help manage and regulate blood sugar levels, and when the correct amounts of carbohydrates and protein are consumed, your body will get exactly what it needs to perform your daily tasks.

Despite corn being a starchy vegetable, this recipe can be considered diabetes friendly. A frittata is an egg-based dish that can be served as an entree at breakfast, lunch and dinner. With the primary ingredient being eggs, this meal packs a protein punch. Protein is essential for people watching their blood sugar levels because it helps to slow down digestion in the body. Even though this recipe calls for corn, the combination of protein helps to make this a complete dish and even a great option for people with diabetes. The best part though is that you are Coloring your Basket Yellow this June!

Corn Frittata

Ingredients:

1 tablespoon olive oil

1 cup chopped red onion (about ½ large onion)

8 large eggs

1 cup shredded (such as Manchego, swiss, cheddar, or queso fresco)

½ cup 2% milk

¼ teaspoon salt

¼ teaspoon ground red pepper

1 cup grilled corn kernels (from approximately 1 and ¼ ears)

½ cup basil, chopped

Directions

1) Preheat oven to 350°.

2) Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent.

3) Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again.

4) Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set.

5) Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.

Adapted from Frances Largeman-Roth

This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em!

We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.