5.0 from 6 votes
Summer Zucchini and Corn Frittata
Bursting with vibrant colors and fresh flavors, this tasty Summer Zucchini and Corn Frittata showcases the season's bounty in a delicious and nutritious way.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 236 kcal
Course:
Breakfast
Cuisine:
Italian , American
Ingredients
- 1 tablespoon olive oil
- 2 zucchini, very thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- salt and pepper
- 8 large eggs
- ⅓ cup milk (preferably whole or 2% milk)
- 6 tablespoons grated Parmesan cheese, divided use
- ⅛ teaspoon cayenne pepper (optional)
- Optional garnish: fresh parsley or dill
Instructions
- Preheat oven to 375°F.
- Heat the oil in a medium ovenproof skillet (preferably cast iron) over medium heat. Add the zucchini and cook, stirring occasionally, until it starts to soften, 5-6 minutes. Add the garlic and corn and cook another 3-4 minutes until tender. Season the vegetables with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a bowl, whisk the eggs, milk, 4 tablespoons parmesan, cayenne, ¼ teaspoon salt and ¼ teaspoon pepper. Pour the mixture into the skillet with the vegetables. Cook for a few minutes until the edges start to set. As it cooks, gently push the edges towards the middle with a spatula allowing the liquid to come into contact with the bottom of the skillet.
- Sprinkle the remaining 2 tablespoons cheese over the top of the eggs and place the skillet in the oven. Bake 12-15 minutes until the frittata is cooked and puffed up. For a golden color, turn the broiler on and cook another 2-3 minutes until the top is golden brown. Garnish with herbs and serve.
Cup of Yum
Notes
- cast iron skillet
- Make sure you use an oven-safe skillet. I typically use a cast iron skillet.
- Any leftover frittata is perfect to make sandwiches the next day.
- Although this recipe uses zucchini and corn, you can use whatever vegetables, meat, and herbs you have in your refrigerator.
Nutrition Information
Serving
0g
Calories
236kcal
(12%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
336mg
(112%)
Sodium
561mg
(23%)
Potassium
278mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
672IU
(13%)
Vitamin C
3mg
(3%)
Calcium
144mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236
% Daily Value*
| Serving | 0g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 336mg | 112% |
| Sodium | 561mg | 23% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.