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.
- 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
- 1/8 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.