In an 8-inch non-stick skillet, sauté the shallots and garlic in the olive oil on medium heat for 3-5 minutes until fragrant and softened. Add the corn kernels and sauté for 3 more minutes. Season with salt and pepper. Add the basil and stir to combine.
In a small bowl whisk together the eggs, egg white, a large pinch of salt and a small pinch of pepper. Add to the pan and gently stir so everything is evenly dispersed. Crumble the feta on top of the eggs. Let cook, on the stovetop for about 5 minutes on medium heat or until the edges look set.
Turn your broiler on high. Broil the frittata for 4-5 minutes until fully set and lightly golden brown.
Remove, and cut into 4 pieces. Serve immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell