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.
Zucchini and Corn Frittata
Servings 6 1 slice eachIngredients
- 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
Nutrition
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
So, I have a question about the skillet. I don’t have cast iron but I do have an all metal one that I use for the chili cornbread skillet. Is there a reason that one wouldn’t work?
If it works well for chili cornbread skillet, it probably will work well for this, too. Generally the metal skillets aren’t quite as thick and heavy and don’t transmit the heat quite as evenly, so the outer edge might get slightly over done.
I made this last night for dinner and could hardly wait to eat it again for breakfast!!! This is a keeper!!!
Just made this recipe this morning for the family, and it worked out great. I followed the recipe almost exactly, the only difference was that, cooking for 2 adults and 2 kids, I added 2 more eggs, and then a handful of sliced mushrooms, and about 3/4th cup of frozen spinach. Definitely a keeper.
I always make little muffin frittatas–they freeze well and make a quick meal after nuking. I have some frozen zucchini from this summer so I’ll be trying this out. Thanks for the great recipe!
Beth, how well does this freeze? I loved this dish but my picky kids didn’t appreciate the zucchini. I was hoping to freeze the left overs and take individual servings to work.
Eggs freeze okay. They can tend to seep water a bit upon reheating and if over heated might get rubbery. I don’t mind the effects much, but some people may be more sensitive to them and find that they don’t like it after freezing/reheating.
This looks wonderful! I have a freezer full of zucchini!
-Kristen from accidentallydomesticated.com
I want to try this for breakfast… look amazing :)
Do you think I can cut down the number of eggs?? or is there any substitute for eggs?
My man has cholesterol problem :(
You definitely need the eggs in there to bind it all together, but you can try substituting two egg whites for one of the eggs. So, if you want to cut back to three whole eggs, you’d need to add six egg whites to make up for the other three.
happy new year, beth! thanks for all the good food of 2014. your wit and wisdom have cheered and inspired me. all the best to you in 2015.
When I make frittatas, I just use a regular skillet and wrap the handle in tin foil to protect it before putting it in the oven. Never had an issue! Love your recipes – AWESOME!
I’d forgotten how awesome (and inexpensive) a fresh frittata can be – thanks for the reminder!
I did not have any frozen corn, and only half a zucchini. I made this just now with a bag of frozen mixed veggies (corn, peas, and green beans) and what was left of the zucchini.
In the oven, and smells great!
I’m not a fan of zucchini what would be a good substitute?
Cauliflower could be good.
You can put just about any vegetable into a frittata and season it with any number of spices, but this one was designed around the zucchini, so I’m not sure there’s a good sub for this particular recipe. BUT, there are many frittatas with other vegetables, so it might be better to just pick a vegetable that you know you like, then search for a frittata recipe with that vegetable. I hope that made sense! haha :D
How does this do left over? Does it warm up well?
Also, I’m going to have to cut this down to half. What size cast iron skillet did you use? Thanks! Love your website and step by steps and your cost breakdown.
It’s a 10-inch cast iron skillet :)
I’ve been warming mine in the microwave and been pretty happy. You just have to be careful to not over heat it because eggs can get tough when over cooked.
Would canned tomatoes work? If not, what else goes well with zucchini and corn?
I’m thinking mushrooms, sweet bell pepper (any color), just about anything sitting around.
Yes, you could probably used canned, diced tomatoes. I would drain off the liquid first, though.
looks amazing! any tips for alternative pans? don’t have a cast iron. can i just use a regular skillet and then pour into a baking dish?
Yep, that’s right! Just make sure to spray or grease the baking dish, though, because eggs like to stick. I’d try an 8×8 baking dish or a 9inch pie dish.