Dining with the Doc: Summer Zucchini and Corn Frittata

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.

This Summer Zucchini and Corn Frittata is 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.