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Zucchini And Corn Frittata

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40min

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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

1
Preheat oven

Preheat the oven to 375°F (190°C).

2
Prepare zucchini

Wash the zucchini and trim the ends. Grate the zucchini using a box grater or food processor.

3
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.

4
Add corn

Add the corn kernels to the skillet and cook for an additional 2-3 minutes, stirring occasionally.

5
Prepare egg mixture

In a large bowl, whisk together the eggs, salt, and black pepper until well combined.

6
Combine ingredients

Pour the egg mixture over the zucchini and corn in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.

7
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.

8
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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