My Summer Zucchini and Corn Frittata is the perfect quick and easy dinner recipe that uses fresh summer vegetables.
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.
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.
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Servings: 4
Calories: 210kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition Facts
Summer Zucchini and Corn Frittata
Serving Size
0 g
Amount per Serving
Calories
210
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
252
mg
84
%
Sodium
246
mg
11
%
Potassium
512
mg
15
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
880
IU
18
%
Vitamin C
23.3
mg
28
%
Calcium
150
mg
15
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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!