Ingredients
Vegetables and Herbs
- 1 cup sweet corn kernels, cut from the cob
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- ⅓ cup chopped fresh herbs (such as parsley, chives, and basil)
- Micro greens or fresh arugula (for topping)
Egg Mixture
- 8 large eggs, separated
- Kosher salt and pepper, to taste
Dairy and Fat
- 2 tablespoons unsalted butter
- 8 ounces freshly grated sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the frittata.
- Sauté Vegetables: Heat the butter in a 10 or 12-inch skillet over medium heat. Add the corn, diced zucchini, minced garlic, and a generous pinch of kosher salt and black pepper. Cook, stirring often, until the zucchini begins to soften, about 5 to 6 minutes. Reduce heat to low to keep the vegetables warm.
- Separate Eggs: Separate the egg whites and yolks into two different bowls. Place the egg whites in the bowl of an electric mixer and the yolks in a large mixing bowl.
- Prepare Egg Yolk Mixture: Add a big pinch of salt and pepper, the chopped fresh herbs, and almost all the grated cheddar cheese to the egg yolks. Whisk everything together until well combined.
- Beat Egg Whites: With an electric mixer, beat the egg whites until medium peaks form. Then gently fold the beaten egg whites into the egg yolk mixture. Be careful not to overmix; fold until the mixture is light, fluffy, and fully combined.
- Combine and Cook Base: Pour the egg mixture over the sautéed vegetables in the skillet, smoothing out the top with a spatula. Cook on medium heat for about 5 minutes to help set the bottom, then turn off the heat. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the frittata is golden brown, puffed up, and the center is fully cooked through.
- Serve: Allow the frittata to cool slightly. Top it with fresh micro greens or arugula for a fresh, peppery finish, then slice and serve warm.
Notes
- Be sure to use an oven-safe skillet for cooking and baking the frittata.
- Fresh herbs can be adjusted based on personal preference or availability.
- For a dairy-free version, substitute the cheddar cheese and butter with plant-based alternatives.
- Ensure the egg whites are beaten to medium peaks for a light, airy texture in the frittata.
- Leftovers can be refrigerated and are great eaten cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
