zucchini and corn summer frittata with an herby tomato salad
Frittatas are one of my favorite ways to avoid food waste, celebrate in season produce, and nourish my body. I loooove to load up as much veg as I can into them, every time crossing my fingers hoping everything fits. Thankfully, I’ve only had a few mishaps, and, in this recipe, I promise it does all fit
The shredded zucchini adds structure, lightness, and moisture (not dissimilar to that of a zucchini bread!). The onion, garlic, chives, and basil pack so much flavor which is perfectly complemented by the sweetness of the corn and the saltiness of the feta. While sometimes I like to add tomatoes in the frittata itself, this time of year, I love to keep the tomatoes raw, only adding some salt, olive oil, and herbs to highlight their already perfect in-season sweetness.
I love eating frittatas at all times of day (and night!), but this would make a great addition to your brunch table. I’ve also frequently had this as a delicious weekday breakfast, lunch, and dinner. If you can, getting ingredients from your local farmer always is better for our environment, our bodies, and our tastebuds! It also helps me feel more connected to the land, the season, and the people who labored to bring me those products. Of course, farm fresh produce and products aren’t available to everyone, so regardless of where you source your ingredients, this frittata is here to bring joy to your tastebuds and nourishment to your body.
zucchini and corn summer frittata with an herby tomato salad
ingredients
frittata
olive oil
1 small onion, finely diced
3 cloves garlic, finely chopped
2 small to medium zucchini, shredded and liquid squeezed out**
Corn kernels from 1 cob of corn (roughly ½ cup of corn if using frozen)
10 eggs
½ cup almond milk (or milk of choice)
Salt
2 tbsp finely chopped chives
2-3 tbsp finely chopped basil
herby tomato salad
1 cup cherry or grape tomatoes, cut into quarters
1 tbsp finely chopped chives
1 tbsp finely chopped basil
¼ tsp salt
¾ tbsp extra virgin olive oil
instructions
Heat a 10-inch cast iron pan over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add the onion and cook until translucent.
Add the garlic and cook for 1-2 minutes or until fragrant.
Add the zucchini and stir to combine. Cook, stirring frequently, for about 5-6 minutes or until the zucchini has started to cook down.
While the zucchini is cooking, whisk all 10 eggs and the milk in a bowl until bubbles start to form. Add ¾ tsp salt, the chopped chives, and the chopped basil to the eggs and whisk to combine. Set aside.
Add 1/4 to ½ tsp salt and the corn to the zucchini. Stir to combine and cook for another minute or so.
Make sure the zucchini and corn mixture is relatively evenly distributed through the pan. Add the egg mixture and turn the heat to medium-low.
Sprinkle the feta evenly over top. Cook over medium-low heat for 6-8 minutes or until the egg has started to cook on the edges. Turn on your broiler to high.
After 6-8 minutes, the eggs should be starting to set on the sides, but the top should still be raw. Put the frittata in the oven and cook until the egg is fully cooked on top but before it has started to brown, anywhere from 2-5 minutes roughly. [TIP: Broilers vary extremely widely, so I would recommend keeping an almost constant eye on your frittata to make sure you don’t burn it.]
**Removing the liquid helps avoid making the zucchini mushy. I usually do this by squeezing it out in a colander in the sink or by putting the shredded zucchini in a cheese cloth and squeezing out the liquid. Don’t go crazy here though – a little liquid is okay!
