Zucchini and Corn Frittata

I love frittatas because they’re simple, filling, and have a bazillion different ingredient possibilities. They’re one of those great “sweep the kitchen” recipes that you can add just about any leftover to. And, although they’re traditionally thought of as a breakfast or brunch dish, I think this Zucchini and Corn Frittata would make a perfect easy weeknight dinner with a nice chunk of baguette or sourdough bread. Mmmm baguette… but I digress.

Today’s frittata is a simple mix of zucchini, sweet corn kernels, and tangy tomatoes, seasoned very simply with salt, pepper, and cumin. The juxtaposition of the sweet corn and tangy tomatoes adds so much vibrant flavor to the vegetable mix that you really don’t need much in the way of spices. I went really light on the cheese both to keep costs down and to lighten it up just a tad, but if you’re not concerned with those things you can sprinkle a little more on top for a pretty (and cheesy) finish. 

I cooked this zucchini and corn frittata in my cast iron skillet, which can go from the stove top to the oven. If you don’t have an oven safe skillet, you can sauté the vegetables in a regular skillet first, then transfer them to a baking dish before adding the cheese and egg mixture. You may have to increase the baking time by 5-10 minutes to account for the fact that the baking dish is not already hot from the stove top, like my skillet was.

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Zucchini and Corn Frittata

4.78 from 18 votes

This easy and flavorful Zucchini and Corn Frittata is just as great for a weeknight dinner as it is a lazy weekend breakfast or brunch. 

Author: Beth – Budget Bytes

Servings 6 1 slice each

Prep 10 minutes mins

Cook 45 minutes mins

Total 55 minutes mins

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Ingredients

• 1 Tbsp olive oil ($0.16)
• 2 cloves garlic ($0.16)
• 1 medium zucchini ($0.74)
• 3 Roma tomatoes or one large tomato ($0.94)
• 1 cup frozen corn kernels ($0.37)
• 1 tsp cumin ($0.10)
• 1/2 tsp salt ($0.05)
• Freshly cracked pepper to taste ($0.03)
• 6 large eggs ($1.33)
• 1/2 cup milk 2% or higher fat content ($0.24)
• 1/2 cup shredded Monterrey Jack cheese ($0.63)

Instructions 

• Mince the garlic and dice the zucchini and tomatoes. Add the garlic, zucchini, tomatoes, and corn kernels to a cast iron skillet along with the cumin, salt, and some freshly cracked pepper. Sauté the vegetables over medium heat until the tomatoes have broken down and most of the moisture has evaporated off the bottom of the skillet.
• Meanwhile, preheat the oven to 350 degrees. In a large bowl, whisk together six large eggs and 1/2 cup of milk.
• Once the vegetables have cooked down and most of their juices have evaporated from the skillet, sprinkle the Monterrey jack cheese over top. Pour the egg and milk mixture into the skillet. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them.
• Transfer the skillet to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy. After baking, slice the frittata into six pieces and serve.

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Notes

If you don’t have a cast iron skillet, sauté the vegetables in a regular skillet, then transfer to a baking dish coated with non-stick spray before adding the cheese and egg/milk mixture. Baking time may increase slightly because the baking dish will not be pre-warmed.

Nutrition

Serving: 1ServingCalories: 179.65kcalCarbohydrates: 9.83gProtein: 10.85gFat: 11.25gSodium: 372.98mgFiber: 1.55g

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How to Make a Corn and Zucchini Frittata – Step by Step Photos

Although you can put just about *anything* into a frittata, it’s nice if the ingredients kind of go together. Zucchini and corn is one of my favorite combos, as is corn and tomato. So, I started there. One medium zucchini, 3 Roma tomatoes (or one large regular tomato), 1 cup frozen corn kernels, and two cloves of garlic. Mince the garlic and dice up the zucchini and tomato.

Sauté the garlic, zucchini, tomatoes, and corn in a cast iron skillet with 1 Tbsp olive oil, 1 tsp cumin, 1/2 tsp salt, and some freshly cracked pepper. Sauté until the tomatoes break down and most of the liquid has evaporated from the bottom of the skillet (about 10 minutes). The vegetables give off a lot of liquid as they sauté, so you have to wait until that evaporates off to prevent the frittata from being soupy on the bottom.

While the vegetables are sautéing, preheat the oven to 350 degrees. Whisk together six large eggs and 1/2 cup milk. Try to use 2% or higher fat content milk to keep the eggs moist and prevent a watery bottom to the frittata.

Sprinkle 1/2 cup of shredded Monterrey Jack cheese over the sautéed vegetables.

Pour the whisked eggs and milk over top. Use a spoon or fork to gently move the vegetables around a little to let the eggs run underneath them.

Bake the frittata in the preheated oven for 30-35 minutes, or until the top is golden brown and it’s puffed up (it will deflate after removing from the oven). Slice it into six pieces and then serve!

It’s not much of a looker, but I promise it’s delicious! :D