Roasted Corn, Red Pepper & Shiitake Mushroom Frittata

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Servings: 6 Difficulty: Advanced
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A savory, layered Mexican-inspired frittata with roasted garlic and fresh vegetables.
Roasted Corn~ Red Pepper & Shiitake Mushroom recipe image
Roasted Corn~ Red Pepper & Shiitake Mushroom recipe image
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Roasted Corn, Red Pepper & Shiitake Mushroom Frittata

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 621.6

Description

This hearty and flavorful dish combines sweet corn, earthy shiitake mushrooms, and spicy jalapeños in a rich, creamy egg custard. The deep, mellow flavor of slow-roasted garlic adds a luxurious undertone that complements the bright acidity of buttermilk and the sharp bite of Monterey Jack cheese. Layered with soft corn tortillas, it creates a texture that is both comforting and substantial. Perfect for a leisurely weekend brunch or a satisfying light dinner, this recipe brings together simple ingredients to create a complex, restaurant-quality meal.

Ingredients

Directions

  1. Preheat oven to 450F (230C).
  2. Place the whole head of garlic directly on the oven rack and roast for 40 minutes until soft and golden.
  3. Remove garlic and let cool for 1 hour.
  4. Slice the cooled garlic head in half horizontally and squeeze out the soft cloves onto a cutting board.
  5. Chop the garlic cloves into a fine paste and set aside.
  6. Reduce oven temperature to 350F (175C).
  7. Heat 2 tablespoons of butter in a large sauté pan over medium-low heat.
  8. Add sliced shiitake mushrooms and cook for 5 minutes until tender.
  9. Add diced red onion, corn kernels, minced jalapeño, and diced roasted red peppers to the pan.
  10. Cook the vegetable mixture slowly for 10 minutes, stirring occasionally, then remove from heat.
  11. In a large mixing bowl, beat the eggs and egg white together thoroughly.
  12. Whisk in buttermilk, heavy cream, 3/4 cup of grated Monterey Jack cheese, the garlic paste, chopped cilantro, salt, and pepper.
  13. Fold the cooked vegetable mixture into the egg batter and mix well.
  14. Grease the bottom and sides of a 9-inch by 1-inch ovenproof baking pan with the remaining butter.
  15. Line the bottom of the pan with 3 corn tortillas, trimming as needed to cover the surface.
  16. Spread half of the corn-mushroom egg mixture over the tortillas.
  17. Layer the remaining 3 corn tortillas over the mixture.
  18. Spread the remaining egg mixture over the second layer of tortillas.
  19. Top with the remaining 1/4 cup of grated Monterey Jack cheese.
  20. Bake at 350F (175C) for 35 minutes, or until the center is set and top is lightly golden.
  21. Remove from oven and let cool for 15 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 621.6kcal
% Daily Value *
Total Fat 45.2g70%
Saturated Fat 25.4g127%
Cholesterol 250.1mg84%
Sodium 113.5mg5%
Total Carbohydrate 47.3g16%
Dietary Fiber 5.7g23%
Sugars 17.8g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted garlic, shiitake mushroom, corn frittata, mexican breakfast, vegetarian brunch, red pepper, jalapeno, monterey jack, buttermilk custard, corn tortilla, savory baking, garlic paste, weekend brunch, egg dish, herb garnish, cilantro, layered casserole, easy vegetarian, comfort food, healthy fats, protein rich
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