Corn and Camembert Frittata with Red Pepper Sauce

You can put just about anything in a frittata, from leftovers to carefully planned ingredients. Sometimes the combination turns out just right!

After a physically distant (I use that term because we are not really distant socially, just physically!) mini-dinner party for four last weekend, I had a few choice foods leftover: some Camembert, corn on the cob, and beautiful sliced heirloom tomatoes. Since frittatas often include a miscellaneous mixture of ingredients, it wasn’t a stretch to combine all these for a socially distant breakfast with another friend, also on the front porch!

Saving the best for another day

I cut the corn off the cobs to stash them overnight. The tomatoes were already sliced, so I squeezed out the seeds, chopped them, and sealed them tight with a square of paper towel lining the dish. This is the best way to keep sliced tomatoes if you plan to use them in another dish and don’t want them to be soggy.

I also had some lovely red peppers from the farmers market, so I roasted one along with half of a beautiful new onion to create a nice sauce that complemented everything nicely.

Corn and Camembert Frittata with Roasted Red Pepper Sauce

Serves 6
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • ½ sweet onion or 1 small
  • 2 cups cooked corn
  • 1 tbsp. fresh basil, chopped
  • 7 local organic eggs, beaten
  • Salt and pepper
  • 1 heirloom tomato, seeded and chopped
  • Camembert or other soft-ripened cheese, sliced
  • Smoked Spanish Paprika

Preheat oven to 425.

Heat olive oil and butter in a 10-inch, non-stick skillet over medium high. Add the onion, and sauté until soft and just starting to brown.

Add the corn and basil, stir to heat through, then add the eggs. Keep them moving for a few minutes until about half set.

Remove from heat and add the chopped tomato. Arrange the cheese evenly through the frittata, pushing it down into the eggs slightly. Sprinkle lightly with paprika.

Place on the middle rack in the oven and set the timer for 25 minutes. Check, and if not starting to brown, let it go a few more minutes.

Let cool for a few minutes, loosen the sides and turn out to a board, then plate and slice into wedges and serve with Roasted Red Pepper & Onion Sauce. I had some extra kernels of corn as well, so I added them to the plate and sauce.

Spicy Roasted Red Pepper & Onion Sauce

  • 1 large red pepper
  • ½ sweet onion (the other half of the one above!)
  • ¼ cup mayonnaise
  • ¼ tsp. hot paprika or cayenne, or to taste
  • ½ lemon, juice

Place pepper and onion on a lightly greased baking tray and roast at 450 degrees for 15 minutes. Turn them over and continue roasting until the pepper is charred and onion is colored. Note: if you have a lovely little Serrano chili that is begging to be used, toss that on the baking sheet as well, but omit the hot paprika.

Put both in a food processor or blender and process until smooth. Add the mayonnaise, paprika, and salt and pepper to taste. Process again until well blended, then thin with lemon juice and taste. You can also toss in some herbs if you like.

Of course, you can also use a jarred roasted pepper!

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31 Comments Add yours

  1. Wow, what a festive and wonderful Summer brunch! What a lucky friend and friends you have!! I am having a socially distanced appetizer party with my best friends on Saturday, can’t wait!
    Jenna

    Liked by 1 person

    1. Wonderful!!!! It’s the way to get through! I’m sure you will delight them, and I hope yo write about it!

      Liked by 1 person

  2. Ally Bean says:

    Delicious. I like it all except that [evil] red pepper but I can work around it. Lovely combo of flavors.

    Liked by 1 person

  3. We can work around just about anything with all the wonderful veggies this timer of year! Well, except for evil red beets…

    Like

  4. chef mimi says:

    I have a really old cookbook by Lorenza de Medici, and in it is a recipe for spaghetti frittata, using leftover spaghetti! Doesn’t that sound wonderful?!! Your recipe is wonderful as well.

    Liked by 1 person

    1. Thank you! Yes, I bet it’s wonderful! I once had a frittata made with leftover take-out French fries. It was delicious too!

      Liked by 1 person

    2. P.S. it sounds like a great cookbook!

      Liked by 1 person

  5. This looks delicious! Frittata is such a tasty way of using leftovers! 🙂

    Liked by 1 person

  6. I love frittata just because as you said, can put in it pretty much everything 🤪
    Super delicious 😋

    Liked by 1 person

    1. I’ve found most leftovers can either go in a wrap or a frittata!

      Liked by 1 person

      1. Definitely 😉 and are so delicious 😋

        Liked by 1 person

  7. This looks and sounds mouth-wateringly delicious!

    Liked by 1 person

    1. Thank you! It got rave reviews from the brunch “crowd” using that term loosely since it was a crowd of three!

      Like

    1. Thank you! It disappeared rather quickly once the grandchildren arrived!

      Liked by 1 person

  8. This recipe has ‘Make me’ written all over it. Thanks for sharing.

    Liked by 1 person

    1. You’re very welcome! I hope you enjoy it as much as we did!

      Like

  9. sunisanthosh says:

    Looks so amazing !! 😃

    Liked by 1 person

    1. Thank you! It was well received!

      Liked by 1 person

  10. Your recipe reads deliciously but the image does not show!🤔

    Liked by 1 person

    1. Sorry! It seems to appear fine on my computer, but it may be a little unpredictable!

      Like

  11. Dorothy, what a yummy looking dish!

    Like

  12. We would love to have this for brunch. Looks amazing and it is as if we can smell it, too. Love that it is made from leftover ingredients. It is also good to know that you were able to have guests despite this frustrating pandemic situation.

    Liked by 1 person

    1. Thank you! It took a couple of times to actually feel comfortable having guests over, and having the guests feel equally at home. Luckily, we have a large porch on our Victorian so we were able to set up two long tables and sequester family units at either end. Plates and silverware come from the dishwasher to the table with my gloved hands. The food is in the middle. We take turns getting our food, masked, them sit down to enjoy a lovely meal. I’ve gotten used to it now, and my porch is my summer home, complete with all my houseplants! It is far from ideal, but it has improved our mood considerably. Don’t know what we’ll do when cold wether hits –– space heaters?

      Like

      1. I really appreciate the care that you take to practice safety protocols. I am sure your guests value this a lot, too.

        Liked by 1 person

  13. Mouth watering..and the recipe too quitw interesting

    Liked by 1 person

    1. Thank you so much! It was quite tasty!

      Like

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