Fresh Corn and Zucchini Frittata
The frittata's flavor gets more intense as it cools, and it's delicious served cold the next day for lunch.
Thu, Oct 30, 2014 at 11:00 AM
The best thing about frittatas is how flexible they are. It's so easy to switch up the vegetables you use in this dish. (Photos: Jaymi Heimbuch)
I love cooking up a frittata on Sundays. When using a 10-inch skillet, frittatas are large enough for two of us to enjoy a big slice hot out of the oven, and have a slice each for a few lunches throughout the week. Anything that makes delicious leftovers for easy lunches during the week is a hit in this household.
What I also love about frittatas is their flexibility. Just by changing up the vegetables and herbs you use, you can make something new every time. I dug through the recipe books and found this gem in "The Fresh and Green Table" by Susie Middleton. It features fresh corn and zucchini cooked up with onions. While it's already autumn, this recipe shouts "SUMMER!!!" I found fresh, locally made cheeses from the market, and was excited to find some sweet corn on the cob and young zucchini available from local farmers as well, so I could pull off this frittata even though it's well past the summer season. Using frozen organic corn or even other vegetables entirely would work well too.
While the original recipe calls for butter, heavy cream and whole milk, I couldn't handle making something so rich. I changed up the ingredients list to make a lighter version. We usually keep the frittata in the skillet and eat it while it is still warm, but you can transfer it to a plate and let it reach room temperature before serving, similar to a quiche. The flavor gets more intense as it cools, and it is delicious cold the next day.
Prep time: 10 minutes
Total time: 1 hour
Yields: 4-6 servings
Fresh Corn and Zucchini Frittata
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 medium zucchini, diced
- 2 cups fresh corn kernels, cut from 3-4 small ears
- 7 large free-range eggs, at room temperature
- 2/3 cup 1% milk
- 1/2 cup coarsely grated Parmigiano-Reggiano
- 1/2 cup grated mozzarella
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper
- Preheat the oven to 375 degrees Fahrenheit.
- In a 10-inch oven-proof skillet, heat up the olive oil on medium-low heat and add the diced onions with a dash of salt. Cover and cook for about 5 minutes or until the onions are translucent, stirring occasionally. Uncover and turn the heat up to medium, continuing to cook the onions for a few more minutes until they turn golden.
- Turn the heat up to medium-high and add the zucchini and corn kernels with an additional pinch of salt. Stirring occasionally, allow to cook until the zucchini just begins to turn translucent, and the corn kernels begin to shrink slightly, about 4-5 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, and a dash of salt and pepper. Add the cheeses and chopped herbs and whisk again until combined.
- Return the skillet to a medium heat and pour the egg mixture over the top. Stir just slightly to ensure the egg is evenly distributed among the vegetables. Cook for 1-2 minutes, until the egg mixture begins to set around the edges of the skillet, then transfer the skillet to the center rack of the preheated oven.
- Cook the frittata for 20-25 minutes, or until it is fluffed up and just golden brown on the top. Remove from the oven and let it rest for about 15 minutes. The frittata will shrink just a bit and pull itself away from the edges of the skillet.
- Slice into wedges, garnish with a bit of basil or cilantro, and enjoy!
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