Recipe details
Breakfast
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Zucchini And Corn Frittata
40min
6 servings
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This delightful Zucchini And Corn Frittata is a perfect blend of summer flavors. Tender zucchini and sweet corn are combined with creamy eggs and savory cheese to create a satisfying and nutritious meal. This easy-to-make frittata is ideal for breakfast, brunch, or even a light dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 375°F (190°C).
Prepare zucchini
Wash the zucchini and trim the ends. Grate the zucchini using a box grater or food processor.
Cook zucchini
Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the grated zucchini and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 5-7 minutes.
Add corn
Add the corn kernels to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
Prepare egg mixture
In a large bowl, whisk together the eggs, salt, and black pepper until well combined.
Combine ingredients
Pour the egg mixture over the zucchini and corn in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.
Bake frittata
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
Serve
Remove the frittata from the oven and let it cool for 5 minutes. Slice into wedges and serve hot or at room temperature. Enjoy your delicious Zucchini And Corn Frittata!
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