American•quick
Zucchini and Corn Frittata
Zucchini Frittata – best and easiest frittata with zucchini and corn. Takes 15 mins to make with only 3 key ingredients, so good!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 6 pinches salt
- 1 1/2 tablespoons oil
- 1/2 onion (sliced)
- 1 zucchini (about 8 oz. (226 g))
- 1/2 cup frozen sweet corn
Instructions
- 1
Preheat the oven to 400°F (207°C). Crack the eggs into a large bowl, add the salt, and lightly beat the eggs.
- 2
Heat a cast-iron skillet (preferred) over medium heat and add the oil. Sauté the onion until slightly caramelized, then add the zucchini and sweet corn.
- 3
Cook for 30 seconds before adding the eggs to the skillet. Cook for 1–2 minutes, or until the edges of the eggs start to turn light brown.
- 4
Transfer the skillet to the oven and bake for 10 minutes. Broil for 1 minute, or until the surface is nicely browned. Remove from the oven and slice into wedges. Serve warm.