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Corn and Zucchini Frittata
Elevate your breakfast or brunch with this mouthwatering Corn and Zucchini Frittata. This dish bursts with the fresh flavors of summer, combining crisp zucchini, sweet corn kernels, and tender red bell peppers. Topped off with melted cheddar cheese and green onions, this frittata is a satisfying symphony of flavors. Originating from Italy, a frittata is a delightful dish that can be enjoyed any time of day, and this twist on the classic is no exception!
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
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat.
- 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.
- Pour the egg mixture over the sautéed vegetables in the skillet, ensuring an even distribution.
- Sprinkle the shredded cheddar cheese evenly on top of the egg and vegetable mixture.
- 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.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing into wedges.
- Serve the frittata warm, garnished with additional green onions if desired. Enjoy!
Tips
- For a dairy-free option, replace the milk with unsweetened almond milk and omit the cheese.
- You can substitute the vegetables with any others you have on hand. Just make sure to sauté them until they're tender before adding the egg mixture.
- For a heartier frittata, consider adding some diced ham or cooked bacon.
Dietary Information
Servings: 6 Dish Type: Breakfast/Brunch Prep Time: 15 minutes Cook Time: 25 minutes Calories: 220 Fat: 14g Carbs: 10g Protein: 14g Sodium: 320mg Sugar: 4g
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