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Corn-and-Spinach Frittata

Name: Corn-and-Spinach Frittata
Prep time: 20 min
Total time: 40 min
Yield: 4 wedges
Ingredients: 6 large eggs; 1/4 cup milk; 1 cup drained canned sweetcorn; 1 cup loosely packed baby spinach; 1/2 cup shredded cheddar; 1 tbsp olive oil; 1/4 tsp salt

Suggested ages 12+ Cook with help: an adult handles heat and sharp tools

4 wedgesActive 20 minTotal 40 min

A frittata is an egg dish that sets into slices. Corn and torn spinach spread through this one, so each wedge has a little of both. The young cook measures and whisks at the counter; the grown-up does all hot-pan work.

Start with the grown-up check

A round golden frittata cut into four wedges, with yellow corn kernels, green spinach and cheddar throughout. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult cracks eggs, opens corn, handles the hot skillet and oven and checks the egg center.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 375°F, opens and drains corn, washes spinach and cracks eggs into the bowl.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookTear spinach into small pieces. Whisk eggs, milk and salt, then stir in corn and cheese; do not taste raw egg.
TogetherWash hands and clean raw-egg surfaces and utensils.
Grown-upWarm oil in the skillet over medium heat, wilt spinach for 1 minute and pour in egg mixture. Cook gently for 2 minutes without stirring.
Grown-upTransfer to oven for 12–16 minutes until the center is completely set and reaches 160°F. Rest 5 minutes, cut four wedges and check serving temperature.

The skill you’re learning

Whisk until white and yolk look evenly mixed. The adult uses both a set center and a thermometer reading to judge the finished egg.

Try one change

Replace corn with 1 cup thawed frozen peas.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 1 day. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

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Printable ingredients, age and actor-labeled steps for Corn-and-Spinach Frittata