Corn and Zucchini Summer Frittata
“HELLO SUMMER!!” That’s what my taste buds had to say after trying this bright, fresh and herby Corn and Zucchini Summer Frittata. I’m obsessed. The fresh basil and chives, the juicy zucchini and the sweet corn combine perfectly with the fluffy eggs and rich sharp cheddar to make this frittata totally swoon-worthy. It’s also a great way to use up leftover corn on the cob or zucchini (if the corn is already cooked you can just cut it off and skip cooking it)! I absolutely love the sharp white cheddar in this, but if that’s not your thing you could definitely substitute Mozzarella or another flavorful melty cheese. I often use 2% or other reduced fat cheeses in my recipes, but since the cheese flavor really shines as a rich contrast to all fresh ingredients in this dish I went full out with the full fat sharp cheddar. I’m so happy I did too, it’s the perfect balance of flavors.
This Corn and Zucchini Summer Frittata comes together easily and it’s equally at home at an everyday family breakfast or a fancy brunch with guests. I recommend serving with a fruit salad for breakfast or a fresh green salad for brunch. Each slice if just 167 calories or 5 Green, 2 Blue or 2 Purple Weight Watchers SmartPoints, so it saves you a little room for a mimosa…or bacon. 😉 To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Looking for more tasty, lightened up breakfast recipes? Check out my Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Maple Bacon Breakfast Wraps, Pear Gingerbread Baked Oatmeal Singles, Bubble Up Breakfast Casserole, Strawberry Banana Baked Oatmeal Singles, Hummus and Feta Omelet, Mini Dutch Baby Pancakes, Sausage Egg and Cheese Hash Brown Cups and many more in the breakfast category of my recipe index!
Corn and Zucchini Summer Frittata
Ingredients
- 1 medium ear of fresh raw corn
- 1 tablespoon light butter, I use Land O’Lakes
- 1 cup thin sliced zucchini
- 8 large eggs
- 1/3 cup 2% plain Greek yogurt, I used Fage
- ¾ teaspoon salt, plus a sprinkle more for the corn & zucchini
- ¼ teaspoon black pepper, plus a sprinkle more for the corn & zucchini
- 1 tablespoon diced chives
- ¼ cup sliced fresh basil
- 2 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
Instructions
- Pre-heat your oven to 350. Shuck the corn and remove any remaining strings. Use a large sharp knife to cut off the kernels as close to the cob as you can get (I ended up with about 1 cup of kernels).
- Melt the butter in an 8”-10” oven-safe nonstick deep skillet over medium-low heat. Add the corn kernels and the sliced zucchini and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for 6-8 minutes or until corn and zucchini are cooked through.
- While the corn and zucchini are cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, salt, black pepper, chives, basil and shredded cheese and stir together until mixed.
- When the corn and zucchini are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-17 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.
Notes
4 per slice (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
That looks like summer. I look forward to trying it. The recipe calls for cooking in a skillet but in your pictures it looks like you may have used a Dutch oven. What did you cook it in?
It’s actually an enameled cast iron skillet, the handle just didn’t make it into the photos. 🙂
If you want to make it in a Dutch oven, that should work fine as well 🙂
I just joined WW, and this dish looks exactly what I would like for my homegrown zucchini….I will definitely make it and let you know…But I think I will use olive oil instead of butter to cook the veggies…..We will see…..Thank you for your website, it looks like I will use it a lot….Blessings, Love, B….
This was BEYOND AMAZING! Simple to make and loaded with flavor- perfect for summer!
I’m so happy you loved it!
This is unbelievably good! My two-year-old gobbled it up, as did my husband. Delicious!!
I’m so glad you loved it, thanks for letting me know!
Been using your recipes for a few months and have found great ones that my family enjoy. But this recipe is AMAZING!! My new favorite food! Even better than the Hawaiian BBQ “cupcakes,” and I love those!
Delicious!!! Thanks so much, Rhonda
We made this for dinner Tuesday and it was amazing!!! I was so proud of how it turned out, I took a photo of it! 🙂 Thanks for another delicious recipe, Emily!
I made these in a muffin pan for quick breakfasts, and they’re so good! Salsa on top makes them perfect!
Looks like a great recipe, I was happy to see the full eggs in the recipe, all whites seem to make it rubbery.
Holy cow! I made this for dinner tonight. It was so easy to make and yet I felt so fancy eating it! It was delicious! 🙂 Thanks, Emily!
Do you know how much corn the one corner of the cob actually comes to? I’d like to make this when corn is not in season and keeping the ratio correct is important for tracking.
Hi Katherine, I’ve never measured it but I think if you do a Google search there are definitely answers out there! Sorry I can’t be more helpful. You could also look up a corn cob in the WW app and then see how much corn in a cup is the same points.
Would you please put the sodium mgs.for your recipes. I have CHF and I need to know how much is in each recipe. Thank you.
Does this freeze well?