Food & Cooking Recipes Breakfast & Brunch Recipes Blistered Green-Bean and Corn Frittata Be the first to rate & review! Savor the best of summer with this vegetable frittata. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on July 16, 2020 Rate PRINT Share Close Photo: Sidney Bensimon Prep Time: 25 mins Total Time: 35 mins Servings: 4 Glorious late-summer vegetables give fresh meaning to mealtime: sauteed green beans and corn take center stage in this seasonal frittata. Juicy cherry tomatoes dressed in olive oil, red-wine vinegar, and chopped parsley make the ideal colorful companions. Ingredients 8 large eggs Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 8 ounces green beans, cut into 1-inch pieces (2 cups) 1 shallot, thinly sliced (⅓ cup) 1 cup fresh corn kernels (from 1 large ear) 1 pint cherry tomatoes, halved (2 cups) 2 tablespoons red-wine vinegar 2 tablespoons chopped flat-leaf parsley Directions Preheat broiler, with a rack in upper third. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper until combined. Heat 2 tablespoons oil in a medium (10-inch) nonstick skillet over medium-high. Add beans and cook, stirring, until lightly charred and crisp-tender, 5 to 6 minutes. Season with salt and pepper. Add shallot and corn; cook, stirring, until vegetables soften, 2 to 3 minutes. Add eggs; stir with a wooden spoon until large curds form and edges just begin to set, about 30 seconds. Transfer skillet to oven; broil until puffed and browning in spots and eggs are just set, about 2 minutes. Let stand 5 minutes before slicing. Meanwhile, toss tomatoes with remaining 1 tablespoon oil, vinegar, and parsley; season with salt and pepper. Serve salad with frittata. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT