Corn and Zucchini Summer Frittata
Ingredients
-
1
medium ear
fresh raw corn
-
1
tablespoon
light butter
-
1
cup
thin sliced zucchini
-
8
large
eggs
-
⅓
cup
2% plain Greek yogurt
-
¾
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
tablespoon
diced chives
-
¼
cup
sliced fresh basil
-
2
oz
sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Shuck the corn and cut the kernels off the cob.
- Melt the butter in a nonstick deep skillet over medium-low heat.
- Add the corn and zucchini, season with salt and pepper, and cook for 6-8 minutes until tender.
- In a mixing bowl, whisk the eggs and mix in yogurt, salt, pepper, chives, basil, and cheese.
- Combine the cooked corn and zucchini with the egg mixture.
- Spray the skillet with cooking spray and pour in the egg mixture.
- Cook on medium heat for 5-7 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-17 minutes until the center is set.
- Let cool for 5 minutes, then slice into 6 pieces and serve.
Nutrition Facts (estimated)
Servings
6 slices
Calories
167
Total fat
11g
Total carbohydrates
5g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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