Farmers markets have practically been screaming this combination for a quintessential summertime frittata. There are so many interesting squashes from which to choose, but using zucchini brings a bright color contrast to the eggs and corn.
Use this recipe as a guide and make substitutions according to your preferences and what’s available. Red bell peppers are a natural here. Likewise, you can switch up the cheeses.
I used Pecorino Romano, but any other grate-able Italian cheese (Parmesan, Grana Padano, and/or a firm asiago will all be delicious. (Watch for the varying levels of saltiness of the cheese you use and adjust the additional salt to taste.) You can also adjust the amount of cheese you include, but I take a light hand to provide some flavor without overpowering the delicate taste of corn and zucchini.
Similarly feel free to scale the recipe for a smaller frittata, or a deeper one if making in a 12-inch skillet. Just remember to adjust the oven baking time accordingly. I usually make a large frittata as it makes for an easy meal or snack the next day. While we usually eat it freshly prepared and hot, it is also satisfying at room temperature and even chilled out of the ‘fridge.
Baking on a convection setting minimizes an overcooked bottom of the frittata, which has already been cooked on the stovetop. The circulating air of the convection fan also speeds the baking and helps set the top of the frittata.
Advance tip for a clean and easy way to remove the kernels from a cob of corn is to stand the cob vertically on its base end in a wide, medium bowl. Hold the top of the cob firmly and slice down the side, close to the cob to remove as much of the kernels as possible. Rotate the cob as needed then flip it around to access the kernels that may have been hard to reach on the first pass.
Summertime Fresh Corn and Zucchini Fritatta
Ingredients
- 2 tablespoons olive oil extra virgin
- 10 extra large eggs
- 1 large cob of corn kernels removed, about 1-1/2 cups of kernels
- 3 small zucchinis about 10 ounces, sliced crosswise into 1/8-inch rounds (coins), about
- 1/2 cup white or yellow onion diced
- 1/4 cup Pecorino Romano cheese finely grated, lightly packed
- 2 tablespoons fresh basil finely minced, plus more for garnish if desired
- A few slices of fresh mozzarella cheese optional
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper freshly ground, to taste
Instructions
- Place an oven rack to the center position, preheat the oven to 325° F, ideally on the convection setting.
- Break the eggs into a medium bowl and lightly scramble. Add the grated Pecorino Romano cheese, minced basil, salt, and pepper. Stir to combine and set aside.
- In a 12-inch non-stick skillet, heat the olive oil over medium heat for a minute, then add the diced onion and sliced zucchini. Stir occasionally until the onions become translucent and the zucchini are just beginning to brown on one side.
- Add the corn and stir to evenly distribute the vegetables int he skillet. Pour the egg mixture over it, making sure the liquid flows to the edges of the skillet and is level.
- Cook over medium heat for about 5 minutes until the edges just begin to set.
- Transfer the skillet to the pre-heated oven and continue cooking for about 15 minutes. The frittata will puff slightly, and it will be done when a clean butter knife is inserted in the center and comes out clean. Take care to not over bake it, it’s better to err to the soft and jiggly side than dry.
- Carefully remove the skillet to a heat-safe surface and let set for about 5 minutes before slicing to serve. Remember to place a potholder or cloth over the skillet’s handle to let everyone know the handle is H.O.T.
