ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

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Zucchini And Corn Frittata Recipe by Tasty image

Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley

Provided by Rie McClenny

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

10 large eggs
¼ cup heavy cream
2 teaspoons kosher salt, divided
1 cup ricotta cheese
6 strips bacon, chopped
1 medium yellow onion, sliced
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 cups zucchini, thinly sliced
1 cup corn, fresh or frozen and thawed
½ teaspoon black pepper
fresh parsley, for garnish, chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
  • Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
  • Add the onion to the pan and cook until caramelized, 8-10 minutes.
  • Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
  • Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
  • Pour the egg mixture over the vegetables, then top with the bacon.
  • Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
  • Garnish with parsley, then serve directly from the skillet.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams

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