This Corn and Zucchini Frittata recipe needs to be your go-to summer recipe. Fresh sweet corn and Zucchini from Nelson’s Farm surrounded by fluffy and creamy eggs made with real dairy Ricotta and Heavy Cream. Don’t forget the bacon. It’s a meal your family will love!
A frittata resembles a thick omelette or crustless quiche. It is made by beating eggs and mixing them with various ingredients such as vegetables, cheese, meats, and herbs. The mixture is then cooked slowly on the stovetop or baked in the oven until the eggs are set and the frittata becomes firm.
The cooking process typically involves starting on the stovetop in an oven-safe skillet to cook the base and edges of the frittata. Then, it is transferred to the oven to finish cooking and achieve a light and fluffy texture. Frittatas can be served warm or at room temperature, making them suitable for breakfast, brunch, lunch, or even dinner. They can be enjoyed on their own, with a side salad, or as part of a larger meal.
Besides what the name says, the other ingredients in a Corn and Zucchini Frittata are pretty simple but add tons of flavor.
Fresh Sweet Corn
Zucchini
Yellow Onion
Bacon
Eggs
Heavy Cream
Ricotta
Garlic, red pepper flakes, salt, pepper
The best part of this Corn and Zucchini Frittata Recipe is that everything cooks right in one pan. First you’ll need a large skillet that you can place in the oven to finish off cooking the Frittata.
Start by whisking the eggs, heavy cream, ricotta, and salt together.
Cook your bacon pieces in the skillet until crispy then set those aside. Add the onions to the same pan with the leftover bacon remnants and cook until caramelized.
Add the garlic and red pepper flakes then the zucchini and cook. Then the corn, salt, and pepper. Cook again.
Pour the egg mixture in the skillet right over the veggies. Don’t stir. Then top with the crispy bacon pieces.
Into the oven to finish cooking. Remove, let set for a few minutes and then serve!
I tested this recipe 5 different times and after some research plus trial and error, the answer is dairy. Specifically Ricotta and Heavy Cream. The ultimate in creamy texture.
Dairy is essential for cooking and baking, but did you also know that dairy is an incredible source of protein plus vitamins like A, D, and Zinc. This Frittata recipe is packed with fresh summer veggies plus the protein will keep your family energized and full for those busy days.
Frittatas are quite versatile, as you can add almost any ingredient you like to customize the flavors. Common additions include onions, bell peppers, spinach, mushrooms, tomatoes, bacon, sausage, ham, and different types of cheeses. Herbs such as basil, thyme, parsley, and chives are often used in traditional Frittata recipes.
This easy recipe and step by step video is below. Be sure to leave a comment and let me know what you think! Plus be sure to head over to the Midwest Dairy site to learn about benefits. So many facts I had no idea about, plus new initiatives from the Dairy Industry to reduce the carbon footprint.
If you are looking for more breakfast ideas, check out some other yummy recipes I love!
An easy and delicious breakfast packed with fresh summer vegetables plus creamy real dairy for tons of added protein and vitamins. Your family will love this recipe!
10 large eggs
¼ cup heavy cream
2 teaspoons kosher salt
1 cup ricotta cheese
6 strips bacon, chopped
1 medium yellow onion, sliced
2 Tablespoons garlic, minced
½ teaspoon red pepper flakes
1 Zucchini, thinly sliced zucchini
1 cup corn, fresh or frozen and thawed
½ teaspoon freshly ground black pepper
fresh parsley for garnish
Preheat the oven to 400 degrees.
In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon salt and the ricotta. Set aside.
In a large, oven safe skillet on medium/high heat cook the chopped bacon until crisp. Once cooked, move bacon pieces to a separate dish. Leave the bacon grease in the pan.
In the same pan, add the sliced onions and cook until caramelized, about 10 minutes.
Add the minced garlic and red pepper flakes to the onions, stir together and cook for about 30 seconds.
Add the zucchini slices and cook for another 3 minutes then add the corn plus a teaspoon of salt and pepper. Continue to cook for 3-4 more minutes.
Pour the egg mixture over the vegetables and top with the chopped bacon. Do not stir.
Move the skillet to the oven and cook for 12-14 minutes. Remove from the oven and garnish with chopped parsley. Cut, serve and enjoy!
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