Zucchini Frittata with Corn and Tomatoes

Zucchini and Corn frittata in a baking dish with text overlay.

5 from 1 vote

Zucchini Frittata with Corn and Tomatoes

This summer frittata features fresh zucchini, corn sliced off the cob, and pan-roasted tomatoes for a delicious weekend breakfast that's ready in a little over 30 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast / Brunch

Cuisine: Italian

Keyword: zucchini frittata

Servings:

Calories: 380.5kcal

Author: Susan Pridmore

Equipment

Chef's knife
Whisk
Medium mixing bowl
box grater
frittata pan or 7" or 8" omelet pan, cast-iron skillet, or oven-safe non-stick pan

Ingredients

1 small zucchini, sliced into thin slices
¾ teaspoon kosher salt divided
1 tablespoon unsalted butter or olive oil
10 grape tomatoes halved
¼ cup finely chopped shallots
⅓ cup fresh corn kernels cut from a cob
1 teaspoon dried dill seed
¼ teaspoon ground black pepper
4 large large eggs
3 tablespoons heavy cream
¼ cup shredded mozzarella cheese plus a little more for topping at the end

Instructions

Arrange the zucchini slices on a paper towel, and lightly salt with ¼ - ½ teaspoon of salt. Set them aside while the tomatoes sauté.
Pro tip: Zucchini have a very high water content, and salting them helps to draw out some of the liquid before cooking them.
Preheat the oven to 325˚F if using a cast iron skillet or other oven-safe skillet to make this frittata.
Melt the butter in an oven-safe skillet over medium heat. Add the tomatoes and cook them until much of their liquid has cooked off, about 10 minutes. Stir in the shallots.
Roll the zucchini slices in fresh paper towels and gently squeeze to remove some of the moisture. Add them to the pan with the corn kernels, dill seed, remaining salt, and pepper. Sauté for 5 - 7 minutes.
Evenly spread the cooked veggies across the surface of the skillet. Reduce the heat to medium-low.
Whisk the eggs and cream together in a medium mixing bowl and pour the mixture into the pan. Sprinkle the grated cheese evenly over the top.
Frittata pan method: Cook until the sides of the frittata begin to set up and pull away from the pan. Cover the frittata with the interlocking pan and quickly flip the frittata. Remove the top pan and continue to cook for another couple of minutes, or until the frittata is cooked through.
Serve warm with additional grated mozzarella cheese.
Oven-safe skillet method: Cook until the sides of the frittata begin to set up and immediately transfer the skillet to the preheated oven. Continue to cook until the frittata is set, about 15 - 20 minutes.
Serve warm with additional grated mozzarella cheese.

Nutrition