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Zucchini and Corn Frittata
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.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
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.
garlic ($0.16)2 clovesmedium zucchini ($0.74)1cumin ($0.10)1 tsp
2
Meanwhile, preheat the oven to 350 degrees. In a large bowl, whisk together six large eggs and 1/2 cup of milk.
large eggs ($1.33)6
3
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.
4
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.
Nutrition Facts
calories
179.65 kcal
fat Content
11.25 g
serving Size
1 Serving
fiber Content
1.55 g
sodium Content
372.98 mg
protein Content
10.85 g
carbohydrate Content
9.83 g
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