If you’re looking for a quick and easy dinner recipe that uses fresh summer vegetables, then try my Summer Zucchini and Corn Frittata recipe. A frittata is like an Italian version of an omelet. Mastering a perfect omelet can take years and in fact, many chefs are often asked to prepare an omelet as a test of their culinary skills. But unlike an omelet, there is no fancy technique or complicated flipping involved with a frittata. You simply sauté your vegetables, meat or other desired ingredients in a skillet, pour in your eggs and cook on the stove until the edges are set. Then pop it in the oven and in just 10 minutes, you will have a fluffy, golden frittata ready to eat. And to make things even easier, you can slice it and serve it right out of the skillet.
It’s a great option for breakfast but I usually make a frittata when I want a quick and easy dinner. Serve it with a salad and some crusty bread and you have a perfect, nutritious meal. Leftovers can be reheated or enjoyed at room temperature. I especially like to use the leftover frittata in sandwiches. I mix Greek yogurt into the eggs because it adds a boost of protein and also gives the eggs a fluffy texture. You can also use milk. Another great thing about frittatas is that you can use up whatever ingredients you have in your fridge or pantry. This time I wanted to use two of my favorite summer vegetables- zucchini and corn. I like the combination of flavors and the corn adds a nice crunchy texture. Feel free to experiment with your own favorite combinations.
Summer Zucchini and Corn Frittata
Author: The Foodie Physician
Recipe type: Breakfast
- 2 teaspoons olive oil
- 2 zucchini, very thinly sliced (preferably on a mandoline)
- 2 cloves garlic, minced
- 1 cup fresh corn kernels
- Salt and pepper
- 6 large eggs
- 2 egg whites
- ¼ cup nonfat Greek yogurt
- ⅛ teaspoon cayenne pepper
- 1 ounce grated Parmesan cheese (about ¼ cup)
- 2 tablespoons chopped, fresh parsley for garnish
- Preheat oven to 400 degrees 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, egg whites, Greek yogurt, 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 cheese evenly over the top of the eggs and place the skillet in the oven. Bake 8-10 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 parsley and serve.