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. Whether you're looking for a hearty breakfast, a light lunch, or a simple dinner option, this simple dish is sure to satisfy your cravings.
Celebrate the flavors of summer with this mouthwatering zucchini and corn frittata! Zucchini and corn are two quintessential summer ingredients that truly shine in this frittata. I use them in lots of recipes like my Greek zucchini fritters, stuffed zucchini boats, and Chipotle corn salsa.
With their vibrant colors and natural sweetness, they bring a delightful crunch and a burst of flavor to every bite of this frittata. Zucchini, adds a mild, slightly earthy taste, while sweet corn kernels lend a touch of sweetness and a pop of freshness to this dish. Combined, they create the perfect marriage of flavors that captures the essence of the season.
Whether you're planning a leisurely brunch, a light lunch, or a quick and satisfying dinner, this zucchini and corn frittata is sure to impress!
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What Is a Frittata?
A frittata is an Italian dish that can be described as a crustless quiche or an open-faced omelet. It's a versatile and easy-to-make dish that typically consists of beaten eggs mixed with various ingredients such as vegetables, meats, cheeses, and herbs.
Unlike an omelet, which is cooked quickly on the stovetop and folded over the filling, a frittata is cooked slowly, either partially on the stovetop and finished in the oven, or entirely in the oven. This method allows the frittata to cook evenly and develop a light and fluffy texture.
Frittatas are often served in wedges and can be enjoyed warm or at room temperature. They make for a satisfying meal at any time of the day and are particularly popular for brunches or light lunches.
It's a versatile dish and a great way to use up leftover ingredients. The beauty of a frittata lies in its adaptability. You can customize it with your favorite ingredients and experiment with various flavor combinations to suit your taste preferences. I also make a delicious ricotta frittata with spinach, mushrooms, and sun dried tomatoes.
Why You'll Love This Dish
- This zucchini and corn frittata is perfect for breakfast, lunch or a light dinner.
- A great "clean out your fridge" recipe- you can use whatever vegetables, meat and herbs you have in the refrigerator.
- Perfect for entertaining- simply pop this frittata in the oven and let it bake while you spend time with your guests.
Doctor's Tips
- As a doctor, I love this dish because it's packed with satiating protein and nutritious veggies.
- Many of us tend to skimp on protein in the mornings in favor of carb-heavy dishes like muffins and pastries.
- Incorporating protein into your breakfast is so beneficial for a number of reasons. It helps support muscle health, fills you up and keeps you feeling satisfied, and helps regulate blood sugar levels, giving you sustained energy levels throughout the day.
- Looking for more high protein recipes? Check out my round up of 30+ healthy high protein lunch ideas.
Ingredients
Ingredient notes and substitutions. See recipe card below for full ingredient list.
- Zucchini- I use fresh, summer zucchini that I slice thinly on a mandoline
- Corn- I use fresh corn in the summertime and frozen corn when it's not in season.
- Eggs- I use 8 whole eggs but you can use a combination of eggs and egg whites if you prefer.
- Milk- you can use any type of milk; whole milk will give a creamier, moist texture; you can also substitute Greek yogurt or crème fraîche.
- Cheese- I use grated parmesan cheese, however you can use any type of cheese including cheddar, Monterey jack or goat cheese.
How To Make Summer Zucchini and Corn Frittata Step-By-Step
- Step 1- Sauté zucchini, corn, and garlic in olive oil in a skillet on the stove until vegetables are softened.
- Step 2- Whisk the eggs, milk, cheese, and seasonings together in a large bowl.
- Step 3- Pour the eggs into the skillet. Cook a few minutes until the edges start to set. Sprinkle the remaining parmesan cheese on top.
- Step 4- Transfer skillet to the oven and bake 12-15 minutes at 375°F until frittata is puffed up. If desired, turn the broiler on and cook an additional 2-3 minutes until lightly browned on top. Garnish and serve.
Chef's Tips
- 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.
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Recipe
Summer Zucchini and Corn Frittata
Equipment
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.
Notes
- 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.
Lennard Beecher says
100% THIS IS VERY HELPFULL FO MY WIFE & ME THANK"S FOR YOUR SUPORT.
Dr. Sonali Ruder says
My pleasure! I hope you enjoy the dish!
ur says
What a great idea for a quick easy dinner, with a salad on a lazy evening!
Thanks, I am definitely going to try the recipe.
Anonymous says
The frittata was delicious. Dr. Ruder's recipe is easy to follow but the prep is a little time consuming. I will definitely be making this mouthwatering dish again. I served it with a crusty bread and salad just like her suggestion.
Anonymous says
I will definitely be making this recipe. It sounds delicious and jersey corn is inexpensive and great this time of year.
sonaliruder says
Great, I hope you enjoy it!