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corn and zucchini frittata recipe

Corn and Zucchini Frittata

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!

corn and zucchini frittata recipe

Prep time: 30 min  |  Cook time: 12 min  |  Total: 45 min

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Ingredients

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

Instructions

 

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon salt and the ricotta. Set aside.

  3. 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.

  4. In the same pan, add the sliced onions and cook until caramelized, about 10 minutes.

  5. Add the minced garlic and red pepper flakes to the onions, stir together and cook for about 30 seconds.

  6. 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.

  7. Pour the egg mixture over the vegetables and top with the chopped bacon. Do not stir.

  8. 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!

Notes

Find it online: https://lolohomekitchen.com/corn-zucchini-frittata/