Weeknight Zucchini Corn Frittata.
I adore making this zucchini corn frittata during the peak summer produce season! It’s a delicious breakfast or dinner and leftovers can easily be warmed for lunch. Satisfying, tastes incredible and so easy to make!
I’ve got a delicious summer dinner for you that can be made in no time at all!
This zucchini corn frittata is a lovely weeknight dish that comes together quickly, uses up your garden produce and tastes excellent.
I am always looking for new or unique ways to use up all the summer corn and garden zucchini. I just love them so much and bringing these ingredients into the kitchen in new ways gets my family excited too.
And the reason this frittata is so darn good? It’s a frittata souffle, just like my broccoli cheddar one. Meaning it’s lighter, fluffier and has the perfect texture of a cloud.
Breakfast for dinner is a favorite in our house. The kids love eggs, pancakes, bacon – anyway we make them, it’s always fun for everyone when we have it on the menu. And I love adding in a frittata or a quiche, because they are so versatile. Obviously you can change all the ingredients, but both of those are so easily accepted for dinner OR breakfast. Or lunch, of course.
It makes things easy and delicious!
Plus, cheese.
My frittatas are cheesy and fabulous and if you throw in some toasted sourdough… heaven. It’s a meal I will never pass up.
Oh oh! And frittatas are weirdly good even when they are cold. Straight out of the fridge, whether you’re in a pinch in the morning or afternoon, this tastes incredible. Summery but comforting. Like a garden, but nostalgic. The flavor is spot on!
This is how I make it!
First up, I separate the eggs. Then I beat the egg whites so they can get folded in shortly.
I start by sauteing the zucchini and corn in some butter until it’s golden and soft. Some garlic too! This is building the base of flavor for our frittata.
Next, I whisk together the eggs, herbs and most of the cheese. Then comes the egg white clouds!
I make sure to fold the egg whites in completely – no more whisking. Fold until they are fully incorporated. Then, I pour that mixture into the pan with the corn and zucchini and give it a little toss so everything gets mixed together.
A few minutes on the stovetop, a few more in the oven – and it’s a big fluffy frittata dinner!
I always like to top mine with some greens, so arugula, microgreens, more herbs – whatever you have on hand works.
This tastes SO delicious – the mixture of the corn, cheese and zucchini is incredible. I can never get enough!
Weeknight Zucchini Corn Frittata
Weeknight Zucchini Corn Frittata
Ingredients
- 2 tablespoons unsalted butter
- 1 cup sweet corn kernels, cut from the cob
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 8 large eggs, separated
- ⅓ cup chopped fresh herbs, like parsley, chives and basil
- 8 ounces freshly grated sharp cheddar cheese
- micro greens or fresh arugula,, for topping
Instructions
- Preheat the oven to 375 degrees F.
- Heat the butter in a 10 or 12 inch skillet over medium heat. Add the corn, zucchini, garlic and a big pinch of salt and pepper. Cook, stirring often, until the zucchini slightly softens, about 5 to 6 minutes. Keep the mixture over low heat.
- Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
- To the egg yolks, add a big pinch of salt and pepper, the fresh herbs and almost all of the cheddar cheese. Whisk until combined.
- Beat the egg whites until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.
- Pour the frittata mixture over the corn/zucchini in the pan. Use a spatula to smooth out the top. Cook for about 5 minutes, then turn off the heat. Sprinkle the remaining cheese on top.
- Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.
- Let the frittata cool slightly. Top with micro greens or arugula. Serve!
Did you make this recipe?
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I appreciate you so much!
Summer heaven!
