ZUCCHINI AND CORN FRITTATA
Frittatas are delicious because they’re quick to make, filled with flavor, and offer numerous options for ingredients. They’re among those wonderful “sweep the kitchen” recipes in which you can add nearly any leftovers. While they’re usually considered a brunch or breakfast option, the recipe below, Zucchini and Corn Frittata, could be an ideal easy dinner for a weeknight with a good portion of baguette or bread made from sourdough. Yum, baguettes… however, I’m going to digress.
Today’s frittata is a simple mixture of zucchini, sweet corn kernels, and tangy tomatoes. It is seasoned with only salt, pepper, cumin, and salt. The contrast of sweet corn and spicy tomatoes gives the vegetables a zingy flavor. You don’t need any additional spices. I went very light on cheese to save money and lighten it just a bit; however, should you not be concerned about the other ingredients, you could add a bit of cheese on the top to create a lovely (and cheese-y) end.
I made this frittata made of corn and zucchini using the oven in my Cast iron pan that can be moved from the stovetop into the range. If you don’t have an oven-safe skillet, cook the veggies in a regular skillet before transferring the vegetables to baking dishes and adding the egg mixture and cheese. You might need to extend the baking duration by 5-10 minutes to consider that it is a dish that isn’t yet hot from the stove, such as the skillet I used.
One tablespoon olive oil ($0.16)
Two cloves of garlic ($0.16)
One medium zucchini ($0.74)
Three Roma tomatoes or one big tomato ($0.94)
One cup of Corn kernels frozen ($0.37)
One teaspoon of cumin ($0.10)
1/2 tsp salt ($0.05)
Freshly cracked pepper, to taste ($0.03)
Six large eggs ($1.33)
1/2 cup of milk with 2% or more fat content ($0.24)
1/2 cup of shredded Monterrey Jack cheese ($0.63)
Cut the garlic into small pieces and then dice the tomatoes and zucchini. Add the Zucchini, garlic tomatoes, garlic, and corn kernels to an iron skillet with the salt, cumin, and some fresh cracked pepper. Sauté the vegetables on moderate heat until the tomatoes are broken down and most of the water has evaporated from the base of the pan.
While you’re at it, heat the oven to 350 degrees. Mix six eggs of considerable size and a Cup of milk in a large bowl.
Once the veggies have been simmered and most of their juices have evaporated from the pan, Sprinkle the Monterrey Jack cheese over it. Pour the milk and egg combination into the saucepan. The vegetables should be moved around using a spoon or fork to allow the egg to flow under the vegetables.
Place the skillet in the oven to bake for 30 to 35 minutes until the frittata’s top is golden and puffy. After baking, cut the frittata into six portions and serve.