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Corn and zucchini frittata recipe
Corn and zucchini frittata recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute family frittata - your new go-to weeknight favorite!
Ingredients:
  • 1 brown onion, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 corn cob, husks and silk removed
  • 8 Free Range Eggs
  • 125ml cream
  • 60g pkt Baby Rocket
  • 200g Perino tomatoes, halved
  • 125.00 ml flat-leaf parsley leaves
  • 100g marinated goat's cheese, drained (reserving 1 tbsp marinade), crumbled
Instructions:
  • In a 20cm non-stick ovenproof frying pan, heat half of the oil over medium heat. Sauté the onion for 3-4 minutes until softened, then transfer to a bowl. Add the remaining oil to the pan and cook the zucchini for 3 minutes until tender.
  • Glide a small serrated knife down the side of the corn to free the kernels.
  • Preheat the grill to medium heat. Combine onion, corn, and zucchini in a pan and spread them evenly. In a separate jug, whisk together eggs and cream, then season with salt and pepper. Pour the egg mixture over the zucchini in the pan. Cook over medium-low heat for about 5 minutes, or until almost set. Transfer the pan to the grill and cook for an additional 5 minutes, until the frittata is fully set. Allow the frittata to sit for 5 minutes to cool slightly before serving.
  • Garnish the frittata with peppery rocket, juicy tomato slices, fresh parsley, and tangy goat's cheese. Season with salt and pepper, then drizzle with the reserved marinade.

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