Summer Zucchini Frittata
This summery Zucchini Frittata with sweet corn and cherry tomatoes is made with cottage cheese for an added boost of protein. It's light, loaded with vegetables, and so flavorful!
Servings: 6
Calories: 224kcal
Ingredients
- 10 large eggs
- ¾ cup cottage cheese 2% lowfat or whole
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt divided
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- ⅓ cup diced yellow onion can substitute red onion or shallots, if desired
- ⅓ cup diced red bell pepper
- 1 cup sliced zucchini ¼-inch pieces from 1 small zucchini (see notes below)
- 1 ear fresh sweet corn kernels sliced off the cob or 1 cup frozen corn (thawed)
- ½ cup cherry or grape tomatoes quartered
- 1 teaspoon minced garlic
- ½ cup shredded pepper Jack cheese
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 375 degrees F.
- Crack the eggs into a large mixing bowl and whisk well. Add the cottage cheese, Italian seasoning, ½ teaspoon salt, and pepper, to taste and whisk again until well combined. Set aside.
- Heat the olive oil in a 12-inch oven-proof skillet, preferably cast iron, over MEDIUM heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until tender and the onion is lightly golden brown, about 2 to 3 minutes.
- Stir in the zucchini, corn, tomatoes, and garlic and season with the remaining ¼ teaspoon salt and pepper, to taste. Increase the heat to MEDIUM-HIGH and cook, stirring, for another 2 to 3 minutes to soften the corn and the tomatoes. Remove the pan from the heat. Sprinkle both cheeses over the veggies. Pour the egg mixture over the top and stir lightly to combine the mixture with the veggies (this will make them more visible after baking). Set the pan over LOW heat and cook, undisturbed for a minute or two, just until the edges are beginning to set (don't go too long or you may burn the bottom).
- Transfer the skillet to the preheated oven and bake until the top is lightly golden brown and the center is set, about 15 to 20 minutes. Remove from the oven and allow to rest for a few minutes before slicing and serving.
Notes
Slicing the Zucchini: Slice it in half, down the length of the zucchini. Then, slice each half in half lengthwise again and thinly slice them into about ¼-inch pieces.
Nutrition
Serving: 1slice | Calories: 224kcal | Carbohydrates: 4g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 293mg | Sodium: 711mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 2mg