This zucchini frittata is so easy to make but absolutely delicious. Imagine thick and fluffy frittata loaded with thin slices of zucchini and adorned with sweet corn kernels. My mouth is watering thinking of it.
I love it that I can serve this zucchini frittata as a healthy breakfast, as a quick lunch or dinner for the entire family. It’s so easy to make and takes practically 15 minutes.
There is no dishes to wash as you serve it as is, on the skillet.
This zucchini frittata recipe is adapted from Martha Stewart. Get some zucchini from the market and make this today. Your family will be thankful if you do. Enjoy!
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Zucchini Fritta Recipe
Zucchini Frittata – best and easiest frittata with zucchini and corn. Takes 15 mins to make with only 3 key ingredients, so good!
- 6 large eggs
- 6 pinches salt
- 1 1/2 tablespoons oil
- 1/2 onion, sliced
- 1 zucchini, about 8 oz
- 1/2 cup frozen sweet corn
Preheat oven to 400F.
Crack the eggs into a big bowl and add the salt and lightly beaten the eggs.
Heat up a cast-iron skillet (preferred) on medium heat and add the oil. Saute the onion until slightly caramelized before adding the zucchini and sweet corn. Cook for 30 seconds before adding the eggs into the the skillet. Cook for 1-2 minutes or until the edges of the eggs start to turn light brown.
Transfer the skillet into the oven and bake for 10 minutes. Broil for 1 minute or until surface is nicely browned. Remove from the oven, and sliced into wedges. Serve warm.