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
Absolutely my kind of recipe! I have used these ingredients before but never thought to layer the ingredients as shown. Cauliflower is the new password here and kudos to you for experimenting and sharing – can’t wait to try your other recipes too. : D
Made this recipe for breakfast today and it was delicious! I followed it pretty closely with the only changes being that I switched zucchini for yellow squash, subbed 2% for whole milk, used 1 and half medium tomatoes, and subbed one ear of fresh corn with kernels cut off for the frozen and doubled the cheese. I will definitely make this again. It was such a great way to use up summer vegetables!
Made this for dinner tonight and it was delicious! I don’t have a cast iron skillet, so I used a glass baking dish, and it turned out lovely. I used a large zucchini instead of a medium sized one, and I used 2 Roma tomatoes instead of 3. I also used more cheese than the recipe called for, but my family loves cheese! This dish was truly fantastic, and I can’t wait to try your other frittata recipes!
Thanks for another delicious recipe – such a great use for our garden zucchini and tomatoes!! I threw in some leftover asparagus and feta in addition to the recipe as written. YUM! Always surprised at how tasty a handful of ingredients can be! – The simplicity keeps me coming back to your site over and over! My husband and I fought over who got the leftovers of this (he won). Thanks again!
Delicious and easy!
Made it tonight using sharp English cheddar… Delicious and easy! Thanks.
Yum! I don’t really like zucchini (except in sweets like quick breads/muffins), but I had some in a Bountiful Basket and needed to use them up. This was delicious! Loved everything about it, was healthy, quick, cheap, and as a bonus, I got to use my cast-iron skillet! Definitely going to make this again the next time I get more pesky zucchini.
Only thing I had on the list was tomatoes so instead I used some bell peppers and onions with the tomatoes, but I followed the steps and it came out fabulous! This is about the third or fourth recipe of yours I tried and I love them!❤️
Just made this with black beans instead of zucchini, and added some creole seasoning while roasting in the cast iron, and it was delicious! This was really quick and easy! Thanks :-)
Searched BB for frittata recipes and found this one. Your step-by-step is excellent as are comment suggestions. But….I don’t want to eat corn and wonder if, since, corn is starchy, subbing something like black beans would work. Cheers!
Yes, I think black beans would actually work pretty well! :)
thank you!
I made this last night for a quick summer supper and it was fantastic! I add a sauteed onion and a couple leaves of kale that I had on-hand along with a fresh ear of corn, grape tomatoes and zucchini. It was delicious! I think the pairing of corn and eggs is something I’ll be exploring more often now.
made this for dinner tonight and the flavor was great, as i have come to expect from budget bytes. the only thing i didnt care for was how little it made. the 6 slices were pretty thin, so i think next time i will double and bake in a 9×13 like a crustless quiche.
I couldn’t help myself after seeing this earlier. I love the different flavors the different ingredients have without overpowering one another. I especially like how the corn’s sweetness alters the entire taste of the frittata.
I just bought a new cast iron pan and this was the perfect first recipe. :)
Yum. Made with bell peppers and cheddar cheese.
and poured into a pie plate-