Katie Austin

Roasted Corn High Protein Frittata

Roasted Corn High Protein Frittata

This frittata is packed full of spring produce and nutrients. This breakfast dish so simple to make and I promise, everyone will want more!


10-12 oz. ground turkey or beef

1 cup white corn (I use frozen)

1/2 cup onions, diced

3 packed cups baby spinach, chopped

8 large eggs

1/3 cup milk or cream

Seasonings: salt and pepper, onion powder, garlic powder (1/2 teaspoon of each)

1 cup shredded white cheddar cheese

1 avocado, to top

The recipe:

Preheat the oven to 350 degrees.

In a skillet over medium heat, cook the ground turkey/beef until browned, seasoning with garlic and onion powder, and salt and pepper. Add corn and diced onion, sautéing for 3-4 minutes. Then add spinach and cook until wilted. Set pan aside and let it cool for a little. The reason to let it cool is because you don’t want your eggs cooking up when you pour them in the pan- we want the eggs cookin’ perfectly in the oven!

In a separate bowl, whisk together eggs and your choice of milk.

Transfer the cooked meat and veggies to a baking-safe dish. Pour the whisked egg mixture over the top.

Sprinkle shredded cheese evenly over the mixture.

Bake for 14-18 minutes until the eggs are set.

Remove from the oven and top with sliced avocado before serving, enjoy!!

I love to serve with fruit! Or save this for meal prep!