There is no secret regarding my love of frittatas. That’s because this easy egg dish comes together quickly, can serve as a base for endless vegetables, grains, and cheese, and can feed anywhere from two people to a crowd. This vegetable frittata recipe is loaded with summer goodness, highlighting what I feel is the best of summer: sweet corn and zucchini. However, if you don’t happen to agree, you can always swap out certain items or add in a few more (like tomatoes)!
A perfect summer weekend breakfast, this vegetable frittata is brimming with sweet corn and zucchini. An easy breakfast, lunch, or light dinner.
- 6 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sweet corn kernels (about 1 small ear)
- 1/2 cup diced zucchini
- 1/2 cup diced red peppers
- 1/2 cup minced red onion
- 1 tablespoon minced fresh chives
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 2 ounces sharp cheddar cheese (grated)
- Heat oven to 425˚F. Whisk together eggs, milk, salt, and pepper then set aside.
- Combine the sweet corn, zucchini, red peppers, and onions in a bowl. Heat an 8 inch skillet over medium-low heat and add in the olive oil followed by the vegetables. Cook until the onion is fragrant and zucchini starts to soften, about 4 to 5 minutes.
- Pour the egg mixture over the vegetables and sprinkle with herbs. Reduce heat to low and cook until the frittata starts to set on the bottom, about 5 minutes. Sprinkle the cheese on top and transfer to the oven. Bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning.
Tips & Tricks: Because the vegetables will cook a bit more in the oven, I don’t spend a lot of time cooking until tender but you can definitely do that if desired.
Stock up: get the pantry ingredients you will need: eggs, milk, sweet corn
Nutrition: See the information.
- Calories: 272
- Sugar: 4.5
- Sodium: 505.6
- Fat: 17
- Carbohydrates: 14.2
- Fiber: 1.8
- Protein: 15.6
- Cholesterol: 296.5
The frittata is what started me down the path of writing The Easy Vegetarian Kitchen. At the time, it was my first recipe that I truly considered a ‘base’ recipe because it’s so easy to adapt. for example, even with the ingredients above, you could add more sweet corn and leave out the zucchini or add in summer squash, greens, or mushrooms. Beyond this, a few more ideas for adding to this vegetable frittata:
Grains: Before sprinkling the cheese on top, sprinkle in about a 1/2 cup of your favorite cooked grains. Millet, bulgur, and quinoa are excellent additions.
Cheese: We almost always have a sharp cheddar in the refrigerator but a smoked cheese would add great flavor to the frittata or a creamy cheese, like goat, would also be nice.
Roasted/Grilled Vegetables: I love to plan ahead a bit for this frittata. For example, if I’m grilling for dinner, I’ll toss vegetables on the grill to make this frittata the next day. Pre-grilling or roasting the vegetables cuts out the need to sauté before adding the eggs.
As mentioned above, eggs are a go-to, favorite dinner of mine. This is because they are quick, feed quite a few people, and are quite versatile. While my favorite egg dishes are usually a hearty vegetable skillet, egg bakes or even fried egg sandwiches often appear on the dinner table. A few of my favorite egg recipes for dinner include:
Curried Eggs with Spinach
Smoked Paprika Potato Egg Bake
Pesto Potato Skillet