Corn and Zucchini Frittata

Ingredients

Olive oil

2 tablespoons

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Cheddar cheese

1 cup, shredded

Milk

1/4 cup

Eggs

6, large

Green onions

2, thinly sliced

Red bell pepper

1, diced

Zucchini

1, diced

Corn kernels

1 cup, fresh or frozen

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add the corn, zucchini, red bell pepper, and green onions to the skillet. Sauté for about 5 minutes, or until the vegetables are tender, stirring occasionally.
5. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring an even distribution.
6. Sprinkle the shredded cheddar cheese evenly on top of the egg and vegetable mixture.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the middle and the cheese is melted and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing into wedges.
9. Serve the frittata warm, garnished with additional green onions if desired. Enjoy!