Baked Zucchini and Corn Frittata

Name: Baked Zucchini and Corn Frittata Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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)

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.

4.5 from 2 votes

Baked Zucchini and Corn Frittata Recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

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.

Course: Breakfast, Brunch, Dinner

Cuisine: Mediterranean

Servings: 4 servings

Author: Adore Foods

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.

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