Healthy Zucchini Corn Breakfast Frittata
A light and nutritious zucchini and corn frittata perfect for a healthy breakfast, packed with fresh vegetables and protein to start your day right.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 medium zucchini, grated
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup diced onion
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/4 cup shredded mozzarella cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- Add grated zucchini and corn kernels; cook for 3-4 minutes until vegetables are softened.
- In a bowl, whisk eggs with salt and pepper.
- Pour eggs evenly over the vegetables in the skillet. Cook without stirring for 2-3 minutes until edges begin to set.
- Sprinkle shredded mozzarella on top, if using.
- Transfer skillet to the oven and bake for 10-12 minutes until frittata is fully set and slightly golden.
- Remove from oven, garnish with fresh parsley, slice, and serve warm.
Notes
For extra flavor, add a pinch of red pepper flakes or a sprinkle of grated Parmesan before baking.