Summer Zucchini and Corn Frittata

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!

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.

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
• 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.

Recipe

Summer Zucchini and Corn Frittata

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.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Italian

Diet: Gluten Free, Low Calorie, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 236kcal

Author: Dr. Sonali Ruder

Equipment

• ▢
  Cast iron skillet

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 zucchini, very thinly sliced (preferably on a mandoline)
• ▢ 2 cloves garlic, minced
• ▢ 1 cup fresh or frozen corn kernels
• ▢ Salt and pepper
• ▢ 8 large eggs
• ▢ ⅓ cup milk (preferably whole milk)
• ▢ 6 tablespoons grated Parmesan cheese, divided use
• ▢ ⅛ teaspoon cayenne pepper (optional)
• ▢ Optional garnish: fresh parsley or dill

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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.

Nutrition

Serving: 0g | Calories: 236kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 336mg | Sodium: 561mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 672IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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