Meal Description
The corn and zucchini frittata is a delicious and flavorful breakfast or brunch option that combines the sweetness of corn with the freshness of zucchini. This Italian-inspired dish is perfect for warm weather, as it’s light, healthy, and packed with nutrients. The eggs provide protein, while the vegetables add fiber and vitamins. You can serve this frittata with toast, hash browns, or a side salad for a satisfying meal.
Recipe
Ingredients:
- 6 large eggs
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen, thawed)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced zucchini and cook until it’s tender and lightly browned, about 3-4 minutes.
- Add the corn kernels to the skillet and stir to combine with the zucchini. Cook for an additional minute.
- In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
- Pour the egg mixture over the zucchini and corn mixture in the skillet. Cook for about 2-3 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are almost set and the frittata is golden brown on top.
- Remove the skillet from the oven and let it cool for a few minutes.
- Use a spatula to loosen the edges of the frittata and slide it onto a plate.
- Garnish with chopped parsley, if desired.
- Serve warm and enjoy!
Tips and Variations
- You can also add diced bell peppers or mushrooms to the skillet with the zucchini for added flavor and nutrients.
- For an extra boost of protein, sprinkle some crumbled feta cheese or chopped cooked bacon on top of the frittata before baking.
- Leftover frittata is perfect for a quick lunch or dinner. Simply refrigerate or freeze it and reheat when needed.
Enjoy your delicious corn and zucchini frittata!
Text model: llama3
Image model: RealCartoonXL
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