Corn, Cilantro, and Hatch Chile Frittata

Total Time: 1 hour | Yield: 4-6 servings

Nothing says cockadoodledoo like an oven-baked frittata jam-packed with late summer sweet corn, spicy roasted chiles from Hatch, New Mexico, and lots of fresh cilantro. Start this frittata on the stovetop in your cast iron skillet, and then finish it in the oven so it gets puffy and delightfully brown.


  • 1 tbsp. butter
  • 2 ears corn, cut off the cob
  • 1 bunch green onions, chopped
  • 1/2 cup roasted chiles (preferably Hatch chiles), chopped
  • 1 cup cilantro, chopped
  • 1 tsp. fresh oregano, minced
  • 12 eggs
  • 1/4 cup milk
  • 2 tsp. cumin
  • 3 tsp. salt
  • 1 tsp. black pepper
  • 1/2 cup sharp cheddar cheese, shredded
  • more chopped cilantro, for garnish


  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a cast iron skillet, melt butter on the stovetop over medium-high heat.
  3. Add corn and green onions and saute until soft and lightly browned.
  4. Add chiles, cilantro, and oregano and warm through.
  5. While the veggies are sautéing, whisk the eggs with the milk, cumin, salt, and pepper in a separate bowl.
  6. Pour the eggs into the cast iron skillet and stir to combine with the vegetables.
  7. Sprinkle shredded cheddar over the top of the frittata, and pop it in the oven to bake for twenty minutes.
  8. Insert a skewer into the center of the frittata to make sure it is cooked through.
  9. Turn on the broiler and let frittata broil for five minutes or until the top is puffed and golden-brown.
  10. Serve garnished with chopped, fresh cilantro and cut in wedges.