Summer Vegetable Frittata with Zucchini, Peppers, and Sweet Corn | @naturallyella

Summer Vegetable Frittata

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course


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)


  1. Heat oven to 425˚F. Whisk together eggs, milk, salt, and pepper then set aside.
  2. 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.
  3. 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