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5 from 1 vote

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 210kcal


  • 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
  • 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.


Serving: 0g | Calories: 210kcal | Carbohydrates: 12g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 252mg | Sodium: 246mg | Potassium: 512mg | Fiber: 1g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 23.3mg | Calcium: 150mg | Iron: 1.9mg