This Baked Zucchini and Corn Frittata is my secret weeknight dinner recipe! Healthy, easy recipe, ready in less than 30 minutes and loaded with fresh zucchini, corn and feta cheese.
I love easy and quick recipes for weeknight dinners when everyone is in a hurry but without having to compromise on quality. I mean no artificial ingredients, no prepacked dishes..everything done from scratch. You know good old cooking!
What is the difference between an omelet and a frittata?
While both omelets and frittatas are made from eggs and can contain vegetables and cheese, what sets them apart is the way they are cooked. Omelet recipes are cooked entirely on stovetop while frittata recipes are cooked in the beginning on stovetop and finished in the oven.
I love a good healthy frittata recipe!
Simple, versatile (you can add just about any sautéed vegetables, leftover meats or fresh herbs to it) and perfect for either breakfast or brunch or even dinner. We love baked frittata dishes for dinner with some green salad on side.
This Baked Zucchini and Corn Frittata is so easy to make, almost to the point that you don’t necessarily need a recipe. You DO need a key ingredient to make it fluffy and creamy 🙂 No one likes a dried frittata, right?!
So, what ingredients do you need to make Baked Zucchini Frittata?
- eggs
- zucchini
- corn
- cottage cheese
My favorite baked frittata recipe is a simple mix of eggs, sautéed zucchini, sweet corn kernels (fresh or from a can) and cottage cheese, seasoned with salt and pepper.
The cottage cheese is my key ingredient 🙂 Adding it to the mix will make your baked frittata really fluffy and creamy. I like full fat cottage cheese but you can use low fat option if you prefer.
Tips for the perfect frittata recipe:
- Cook vegetables before adding them to frittata. It’s best to fully cook the veggies and get rid of the moisture that they could release into the eggs and ruin your baked frittata.
- Don’t overcook frittata on stovetop and later in the oven. A perfect frittata should still have a creamy and fluffy texture. If it’s overcooked with be dry and rubbery.
- Add dairy to your frittata. I like my frittata with cottage cheese added and without cream. To get a fluffy baked frittata use full-fat or whole milk dairy products. The low-fat or no fat dairy products are too watery for this recipe.
How to serve baked frittata recipe with zucchini and corn
You can serve baked frittata warm straight from the oven or at room temperature, if you prefer. I love to add some crumbled feta cheese on top and a fresh salad on side.
How to store baked frittata recipe?
Leftovers frittatas can be store in an airtight container in the fridge for 3-5 days. Freezing baked frittata is not a good option as it will become watery when reheated.
How to reheat frittata?
You can reheat frittatas in the oven or microwave. Add a sprinkle of water on top, especially if you’re using a microwave to avoid drying it out.
Baked Zucchini and Corn Frittata Recipe
This Baked Zucchini and Corn Frittata is my secret weeknight dinner recipe! Easy recipe, ready in less than 30 minutes and loaded with fresh zucchini, corn and feta cheese.
Ingredients
- 1 tablespoon olive oil
- 6 eggs
- 2 medium zucchinis, peeled, thin sliced
- 1 small yellow onion, chopped
- 1 cup cottage cheese, full cream
- 1 cup corn kernels
- fresh thyme
- green salad
- 1 tablespoon feta cheese, crumbled
Instructions
- Heat olive oil in an oven safe frying pan over medium heat. Add onion and cook, until golden for a couple of minutes. Add sliced zucchini sand sauté for 5 minutes. Set aside.
- Preheat oven at 350F/ 180C. Whisk eggs in a large bowl. Stir in cottage cheese, and corn kernels. Season with salt and pepper. Pour egg mixture into pan over sautéed zucchini, sprinkle some fresh thyme over and cook for 5 minutes on medium heat, until eggs are just set.
- Transfer pan to oven and bake for 15 minutes or until top is golden and mixture is cooked through.
- Cut frittata into wedges and serve it warm, with some feta crumbles on top and some green salad on side.
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
whiskandshout says
This looks delicious and is giving me brunch cravings 🙂 Pinning!
Adore Foods says
thank you!
Rachel @ Simple Seasonal says
This looks delicious. I make eggs in one form or another just about every week. They’re so quick, easy, and economical. I think I just found my next egg-night recipe!
Adore Foods says
hope you’ll love it!
Nancy |Plus Ate Six says
I am so glad you didn’t call this a gluten free quiche 🙂 I have a real bee in my bonnet about that at the moment! I’m filing this one away for those days when I don’t know what to cook for dinner – yet I always have these ingredients at hand.
Adore Foods says
hehe Nancy, I totally get your buzzing bee :)! Hope you’ll love it
Platter Talk says
This frittata looks simply amazing; perfect for our zucchini harvest!
Marisa Franca @ All Our Way says
That looks wonderful. I can see me making it for breakfast or lunch. Thank your for sharing!! Yummy food.
Renee says
This looks like a great dinner to me!! And leftover for lunch 🙂
Sarah says
I’m so with you! I love frittatas because they’re so easy and delicious! I’ve never had one with cottage cheese before so I’ll have to give this a go!
ketchingup says
I will be giving this recipe a try. It looks really good and very easy.
heather says
This looks so yummy. I have a zucchini I need to use and this would be perfect. Love your pictures!
Thrifty DIY Diva (@ThriftyDIYDiva) says
I love Frittatas so I’m going to try this one soon! It looks delicious!!
Claudia | Gourmet Project says
I must try this recipe, sounds a great autumn dinner idea!
Jennifer says
I love to make frittatas but never thought to use cottage cheese – great idea!
Helen @ Fuss Free Flavours says
I do enjoy a good frittata, so good for using up all those bits and bobs in the fridge. It looks like toy have a really good pan there too!
Indah Susanti says
I would like to try this recipe! Thank you so much!!
Leslie says
I love the addition of cottage cheese! Fresh corn and zucchini are so tasty together. I’ll need to bake this recipe up when I need a satisfying quick fix for dinner. Yum!
Steph @ Steph in Thyme says
Mmmm love that thyme! This is such a picture perfect dish.
Katalina @ Peas & Peonies says
Oana, I am ready to drive to Philadelphia just so I can have a slice of this delicious frittata.
Leah says
Cannot beat a great frittata! I love the touch of corn, so lovely!
ramblingtart says
I really love frittatas, and cottage cheese is my essential ingredient too. 🙂 I like the corn and zucchini combo you’ve chosen. 🙂
lydiaf1963 says
We eat eggs, and especially omelettes, frittatas and tortillas at least once a week. I’ve used cottage cheese in egg bakes, but will make sure to give them a try next time we make a frittata.
WhitBit's Indian Kitchen says
Oh man, this looks outstanding! You’ve captured the photos quite brilliantly!
Brian Jones says
Frittatas are a wonderful thing and this looks beautiful
Franglais kitchen says
I just love frittata – such a perfect and filling meal. love your pictures.
ciaoflorentina says
What a creative idea for frittata. I love the combination of zucchini and corn. So pretty too!
Noor Fatima says
Zucchini. and. Corn. Matchmade in food heaven!
Kristina says
I love frittatas and quiches – this definitely has some new flavors I cannot wait to try!
Celeste @The Whole Serving says
Looks absolutely delicious and your photos are outstanding!
EA The Spicy RD says
This looks SO good! I’m planning on making it for dinner one night soon. I’ve never added cottage cheese to my frittata before~can’t wait to try this!