Garden Vegetable Frittata (With Zucchini, Corn, & Tomatoes)
This garden vegetable frittata with zucchini, corn, and tomatoes turns all that fresh summer produce into a delicious breakfast or brunch! There’s nothing better than sneaking a whole lot of veggie action into an easy morning meal to start your day off right!
There’s a lot to love about summer.
Ok mainly the abundance of fresh produce.
My garden, the farmers’s markets, and, heck, even the grocery stores have all the best veggies right now.
Zucchini the size of my arm and sweet summer tomatoes.
The best!
Why not use all that summer goodness to get your day started off on the right foot with this garden vegetable frittata?
Sauteed zucchini, tomatoes, and corn all get folded into eggs, topped with cheese and baked to golden perfection.
What is a frittata?
A frittata is sort of like an Italian version of an omelette or a crustless quiche.
Normally the filling, in this case the veggies, gets mixed into the eggs rather than folded inside of the eggs like an omelette.
And you often start frittatas on the stovetop and then finish them off in the oven.
Ingredients
To make this you’ll need:
- Olive oil– To saute the veggies in
- Garlic– Peeled, minced or pressed cloves
- Zucchini– A medium zucchini diced
- Roma tomatoes– Diced with the seeds removed
- Corn– A cup of frozen corn, thawed. You could also use drained canned corn or even fresh, cooked corn that you’ve cut off the cob.
- Spices– Cumin, salt, and pepper
- Eggs
- Milk– Whole milk or 2 percent
- Cheese– Shredded Monterrey Jack
How to Make
This garden vegetable frittata is pretty easy.
To make it, heat the oil in large cast iron skillet over medium heat.
Then saute the garlic, zucchini, tomatoes, and corn and stir in the cumin, salt, and pepper.
Let everything keep cooking, stirring often, until the tomatoes have cooked down and most of the moisture has evaporated.
Remove from heat and set aside while you prepare crack the eggs into a mixing bowl and whisk them together with the milk.
Pour the egg mixture evenly out overtop the veggies in the skillet and give it a gentle shake to get the egg mixture under and all around the veggies.
Top the skillet with the shredded cheese.
Bake at 350°for 35- 40 minutes, until puffed and golden brown.
Stick a toothpick in the center and check to see if it comes out clean to make sure it’s set.
Remove the frittata from the oven and let it rest for 5 full minutes.
Slice, serve warm, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until warmed through.
Tips and Tricks
- You can add other seasonings to suit your tastes. Chili powder and smoked paprika would also be really yummy in here.
- Like with the seasonings, you also have some freedom with the veggies. You could add in diced red bell peppers, baby spinach, or even onions.
- Don’t slice into it without letting it rest first so it can finish setting.
Other Frittata Recipes
This garden vegetable frittata is a delicious, veggie packed way to start the day!
Make it and enjoy.
Looking for other frittata recipes?
Try these:
If you’ve tried this GARDEN VEGETABLE FRITTATA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Garden Vegetable Frittata (With Zucchini, Corn, & Tomatoes)
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves garlic peeled, then minced or pressed
- 1 medium zucchini diced
- 3 roma tomatoes diced with seeds removed
- 1 cup frozen corn kernels thawed
- 1 tsp ground cumin
- salt and pepper to taste
- 6 large eggs
- 1/2 cup milk 2% or whole milk recommended
- 1/2 cup shredded Monterrey jack cheese
Instructions
- Add the garlic, zucchini, tomatoes, and corn to a large cast iron skillet set over medium heat along with the olive oil. Add the cumin, salt, and pepper to the skillet stirring together until evenly combined.1 tbsp extra virgin olive oil, 4 cloves garlic, 1 medium zucchini, 3 roma tomatoes, 1 cup frozen corn kernels, 1 tsp ground cumin, salt and pepper
- Sauté, stirring often, until the tomatoes have cooked down and most of the moisture has evaporated. Remove from heat and set aside. Sprinkle the cheese evenly out overtop.1/2 cup shredded Monterrey jack cheese
- Break the eggs into a mixing bowl, then add with the milk. Whisk together until they're both evenly combined.6 large eggs, 1/2 cup milk
- Once most of the juices have evaporated from the vegetables in the skillet pour the egg mixture evenly out overtop. Agitate the egg mixture in the skillet to get it under and all around the veggies.
- Bake at 350° for 35- 40 minutes, until puffed and golden brown. Perform a toothpick test to make sure it's set.
- Remove the frittata from the oven and let it rest for 5 full minutes. Slice, serve warn, and enjoy!
Notes
- You can add other seasonings to suit your tastes. Chili powder and smoked paprika would also be really yummy in here.
- Like with the seasonings, you also have some freedom with the veggies. You could add in diced red bell peppers, baby spinach, or even onions.
- Don't slice into it without letting it rest first so it can finish setting.
Nutrition
