Ingredients
Egg Mixture
- 6 large eggs
- 6 pinches salt
Vegetables and Oil
- 1 1/2 tablespoons oil
- 1/2 onion, sliced
- 1 zucchini, about 8 oz. (226 g), sliced or diced
- 1/2 cup frozen sweet corn
Instructions
- Preheat Oven: Preheat your oven to 400°F (207°C) to prepare for baking the frittata.
- Beat Eggs: Crack the eggs into a large bowl, add the salt, and lightly beat them until well combined but still slightly fluffy.
- Sauté Vegetables: Heat a cast-iron skillet over medium heat and add the oil. Sauté the sliced onion until it becomes slightly caramelized, then add the zucchini and frozen sweet corn. Cook together for about 30 seconds to soften and meld the flavors.
- Add Eggs: Pour the beaten eggs evenly into the skillet over the sautéed vegetables. Cook on the stovetop for 1 to 2 minutes or until the edges of the eggs start to turn light brown and set.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 10 minutes. This will allow the eggs to cook through and create a firm yet tender texture.
- Broil for Color: Turn on the broiler and broil the frittata for 1 minute or until the surface is nicely browned, giving it an appetizing golden crust.
- Serve: Remove the skillet from the oven, slice the frittata into wedges, and serve warm for the best taste and texture.
Notes
- Using a cast-iron skillet helps to evenly cook the frittata and withstand oven baking and broiling.
- You can substitute fresh corn if available instead of frozen, adjusting the cooking time slightly.
- Feel free to add herbs such as basil or parsley for extra flavor.
- To keep it dairy-free, omit cheese if adding any as a variation.
- Carefully monitor the broiling step as it can quickly brown or burn the top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
