Go Back
+ servings

Summer Zucchini and Corn Frittata

The Foodie Physician
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. 
5 from 1 vote
Course Breakfast
Cuisine American
Servings 4
Calories 210 kcal

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
  • 1/8 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
Amount Per Serving
Calories 210 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 252mg84%
Sodium 246mg11%
Potassium 512mg15%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 16g32%
Vitamin A 880IU18%
Vitamin C 23.3mg28%
Calcium 150mg15%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Tag @thefoodiephysician and hashtag #thefoodiephysician on Instagram. If you liked this recipe, please click on the stars and rate it!