Zucchini and Corn Frittata

Name: Zucchini and Corn Frittata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 1 slice each
Ingredients: 1 Tbsp olive oil; 2 cloves garlic; 1 medium zucchini; 3 Roma tomatoes or one large tomato; 1 cup frozen corn kernels; 1 tsp cumin; 1/2 tsp salt; freshly cracked pepper to taste; 6 large eggs; 1/2 cup milk 2% or higher fat content; 1/2 cup shredded monterrey jack cheese

User Reviews

4.8

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 1 slice each
Calories
17965 kcal
Course
Breakfast
Cuisine
Vegetarian, gluten-free

Zucchini and Corn Frittata

Nancy Wheeler

Report

This easy and flavorful Zucchini and Corn Frittata is just as great for a weeknight dinner as it is a lazy weekend breakfast or brunch.

Share:

I Made This!

40 people made this

Print

13 people printed this

Save this

32 people saved this

Ingredients

Servings

1 Tbsp olive oil $0.16
2 cloves garlic $0.16
1 medium zucchini $0.74
3 Roma tomatoes or one large tomato $0.94
1 cup frozen corn kernels $0.37
1 tsp cumin $0.10
1/2 tsp salt $0.05
freshly cracked pepper to taste $0.03
6 large eggs $1.33
1/2 cup milk 2% or higher fat content $0.24
1/2 cup shredded monterrey jack cheese $0.63

Add to Shopping List

Instructions

Mince the garlic and dice the zucchini and tomatoes. Add the garlic, zucchini, tomatoes, and corn kernels to a cast iron skillet along with the cumin, salt, and some freshly cracked pepper. Sauté the vegetables over medium heat until the tomatoes have broken down and most of the moisture has evaporated off the bottom of the skillet.
Meanwhile, preheat the oven to 350 degrees. In a large bowl, whisk together six large eggs and 1/2 cup of milk.
Once the vegetables have cooked down and most of their juices have evaporated from the skillet, sprinkle the Monterrey jack cheese over top. Pour the egg and milk mixture into the skillet. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them.
Transfer the skillet to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy. After baking, slice the frittata into six pieces and serve.

Notes

If you don't have a cast iron skillet, sauté the vegetables in a regular skillet, then transfer to a baking dish coated with non-stick spray before adding the cheese and egg/milk mixture. Baking time may increase slightly because the baking dish will not be pre-warmed.