Baked Zucchini & Corn Frittata: A Delightful Breakfast!
A delicious and healthy baked zucchini and corn frittata, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup zucchini, grated
- 1 cup corn, fresh or frozen
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup cheese, shredded (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onion and bell pepper until soft.
- Add grated zucchini and corn, cooking for an additional 3-4 minutes.
- In a bowl, whisk together eggs, salt, and pepper.
- Combine the sautéed vegetables with the egg mixture and stir in cheese if using.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until the frittata is set and lightly golden on top.
- Let it cool slightly before slicing and serving.
Notes
- Feel free to add other vegetables or herbs for extra flavor.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Find it online: https://recipesdays.com/baked-zucchini-corn-frittata-recipe/