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!
Servings: 8
Calories: 139kcal
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
Calories: 139kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 110mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 1mg