Weeknight Zucchini Corn Frittata Recipe
This Weeknight Zucchini Corn Frittata is a light and savory dish perfect for any meal of the day. Featuring fresh zucchini, sweet corn, aromatic herbs, and sharp cheddar cheese, it combines fluffy eggs with a vibrant mix of seasonal vegetables. Easy to prepare and baked to golden perfection, this frittata makes an ideal nutritious and comforting dinner or brunch option for four.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 cup sweet corn kernels (cut from the cob)
- 1 medium zucchini (diced)
- 2 garlic cloves (minced)
- Micro greens or fresh arugula (for topping)
Dairy & Eggs
- 2 tablespoons unsalted butter
- 8 large eggs (separated)
- 8 ounces freshly grated sharp cheddar cheese
Herbs & Seasonings
- ⅓ cup chopped fresh herbs (such as parsley, chives, and basil)
- Kosher salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it's ready for baking the frittata.
- Cook Vegetables: Melt the butter in a 10 or 12-inch skillet over medium heat. Add the corn, diced zucchini, minced garlic, and season generously with salt and pepper. Stir frequently and cook until the zucchini softens slightly, about 5 to 6 minutes. Once done, reduce the heat to low to keep warm.
- Separate Eggs: Carefully separate the egg whites and yolks. Place the egg whites into the bowl of an electric mixer and the yolks in a large mixing bowl.
- Mix Yolks: To the egg yolks, add a pinch of salt and pepper, chopped fresh herbs, and most of the grated cheddar cheese. Whisk together until the mixture is well combined.
- Whip Egg Whites: Use the electric mixer to beat the egg whites until medium peaks form, providing a light and airy texture to the frittata.
- Fold Egg Whites: Gently fold the whipped egg whites into the yolk mixture without whisking, to retain the fluffiness. Mix until fully combined.
- Combine and Cook: Pour the combined egg mixture over the warm corn and zucchini in the skillet. Smooth the top evenly with a spatula. Cook on low heat for about 5 minutes to start setting.
- Add Cheese and Bake: Turn off the stovetop heat and sprinkle the remaining cheddar cheese evenly on top. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the frittata is puffed, golden brown, and fully cooked in the center.
- Cool and Serve: Remove from oven and let the frittata cool for a few minutes. Garnish with micro greens or fresh arugula before slicing and serving.
Notes
- Use a well-seasoned or oven-safe nonstick skillet to prevent sticking and ease transfer to the oven.
- Feel free to swap sharp cheddar for other cheeses like Gruyère or feta for a different flavor profile.
- Make sure to fold egg whites gently to keep the frittata light and fluffy.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
- For a gluten-free meal, ensure all ingredients like cheese are certified gluten-free.
