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Weeknight Zucchini Corn Frittata Recipe

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4.1 from 12 reviews

This Weeknight Zucchini Corn Frittata is a quick, flavorful, and nutritious dish perfect for any meal of the day. Combining fresh zucchini, sweet corn, and sharp cheddar cheese with fluffy eggs and fresh herbs, this frittata offers a delightful balance of textures and tastes. Easy to prepare and cook both on the stovetop and baked in the oven, it makes an excellent weeknight dinner or brunch that serves four generously.

Ingredients

Vegetables and Herbs

  • 1 cup sweet corn kernels (cut from the cob)
  • 1 medium zucchini (diced)
  • 2 garlic cloves (minced)
  • ⅓ cup chopped fresh herbs (like parsley, chives, and basil)
  • Micro greens or fresh arugula (for topping)

Dairy and Eggs

  • 8 ounces freshly grated sharp cheddar cheese
  • 8 large eggs (separated)
  • 2 tablespoons unsalted butter

Seasonings

  • Kosher salt and pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to ensure it's ready for baking the frittata after stovetop preparation.
  2. Sauté Vegetables: Heat the butter in a 10 or 12-inch skillet over medium heat. Add the corn, diced zucchini, minced garlic, and a generous pinch of kosher salt and pepper. Cook, stirring often, until the zucchini is slightly softened, about 5 to 6 minutes. Once softened, keep the mixture over low heat to maintain warmth.
  3. Separate Eggs: Separate the 8 large eggs, placing the egg whites into the bowl of an electric mixer and the yolks into a large mixing bowl.
  4. Mix Yolks and Cheese: To the egg yolks, add a generous pinch of salt and pepper, the fresh chopped herbs, and almost all of the grated sharp cheddar cheese (reserve a small amount for topping). Whisk thoroughly until combined.
  5. Beat Egg Whites: Beat the egg whites with the electric mixer until they form medium peaks. This will give the frittata a light, fluffy texture.
  6. Fold Egg Whites and Yolks: Gently fold the beaten egg whites into the egg yolk mixture. Avoid whisking; use a folding motion to keep the mixture airy and combined thoroughly.
  7. Combine with Vegetables: Pour the frittata mixture over the warm corn and zucchini in the skillet. Use a spatula to smooth the top evenly. Cook on low heat for about 5 minutes, then turn off the heat.
  8. Add Cheese Topping: Sprinkle the remaining sharp cheddar cheese evenly over the top of the frittata mixture.
  9. Bake Frittata: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until the frittata is golden brown, puffed, and cooked through in the center.
  10. Serve: Allow the frittata to cool slightly before topping with fresh micro greens or arugula. Slice and serve warm for a delicious and satisfying meal.

Notes

  • Ensure the skillet used is oven-safe since the frittata is transferred from stovetop to oven.
  • Do not overmix the egg whites when folding to maintain a light, fluffy texture.
  • You can substitute the fresh herbs with your favorites like thyme or dill for different flavor profiles.
  • For additional protein, add cooked bacon or sausage if desired.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.

Find it online: https://glowcooks.com/weeknight-zucchini-corn-frittata-recipe/