This summery Zucchini Frittata with sweet corn and cherry tomatoes is made with cottage cheese for an added boost of protein. It’s light, loaded with vegetables, and so flavorful!
This fritttata is a low calorie, low carb alternative to quiche and a satisfying vegetarian breakfast, lunch or dinner.
If you’re planning a summer garden this year, or even if you’re not, this Summer Zucchini Frittata should happen in your kitchen! This easy egg dish is a lovely choice for Mother’s Day brunch or any special occasion menu.
In addition to breakfast, I love to make frittatas for an easy dinner on a busy day. There’s very little prep involved and it takes about 30 minutes, from start to finish. So when I’m feeling ‘meh about cooking, this frittata is a welcome choice.
It may be meatless, but the combination of eggs and cottage cheese provides a good amount of protein to help you feel full and satisfied.
Ingredient Notes
- Large eggs
- Cottage cheese: I used 2% cottage cheese. Full fat cottage cheese will provide a richer result.
- Seasoning: Italian seasoning, kosher salt, and freshly ground black pepper.
- Vegetables: Diced onion, diced red bell pepper, minced garlic, sliced zucchini, and quartered cherry or grape tomatoes. For the corn, you can use the kernels sliced off a large ear of corn or frozen corn that has been thawed.
- Oil: Olive oil for sautéing the veggies.
- Cheese: Shredded pepper Jack cheese and crumbled feta cheese.
How to Make Zucchini Frittata with Cottage Cheese
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- In a large bowl, whisk the eggs with the cottage cheese, Italian seasoning, salt, and pepper.
- In a 12-inch oven-proof skillet, sauté the onion and bell pepper in olive oil. Stir in the zucchini, corn, tomatoes, and garlic and season with additional salt and pepper.
- Remove the pan from the heat and sprinkle both cheeses over the veggies.
- Pour the egg mixture over the top and stir lightly to combine the mixture with the veggies. Return the pan to the heat and cook, undisturbed, just until the edges are beginning to set. Then, transfer the skillet to a preheated 375 degree F oven and bake until the top is lightly golden brown and the center is set.
Tips for the Best Zuchinni Frittata
Use the Right Pan: Any oven-proof skillet will work, but cast iron is the best choice. Cast iron disbributes heat really well ensuring your frittata will cook evenly.
Stir Before Baking: For a prettier frittata, after pouring the egg mixture over the top, stir it into the vegetables and cheese. This will ensure that vegetables don’t all lie on the bottom of the pan as it bakes and some will peek through the top of the frittata.
Don’t Bake at a High Heat: Don’t be tempted to increase the heat above 375 degrees F or the bottom of the frittata will become dark and the texture will not be as light and wonderful. Cast iron pans conduct heat exceptionally well and eggs are quite delicate.
Storage and Reheating Tips
- Storage: Store leftover Zucchini Frittata in an airtight container and refrigerate for up to 3 to 4 days.
- Reheating: Place the sliced frittata on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out Cook in the microwave at 50% power for a minute or two, just until warmed through.
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Summer Zucchini Frittata
This summery Zucchini Frittata with sweet corn and cherry tomatoes is made with cottage cheese for an added boost of protein. It’s light, loaded with vegetables, and so flavorful!
Instructions
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Preheat oven to 375 degrees F.
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Crack the eggs into a large mixing bowl and whisk well. Add the cottage cheese, Italian seasoning, ½ teaspoon salt, and pepper, to taste and whisk again until well combined. Set aside.
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Heat the olive oil in a 12-inch oven-proof skillet, preferably cast iron, over MEDIUM heat.
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Add the onion and bell pepper, and cook, stirring occasionally, until tender and the onion is lightly golden brown, about 2 to 3 minutes.
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Stir in the zucchini, corn, tomatoes, and garlic and season with the remaining ¼ teaspoon salt and pepper, to taste. Increase the heat to MEDIUM-HIGH and cook, stirring, for another 2 to 3 minutes to soften the corn and the tomatoes. Remove the pan from the heat. Sprinkle both cheeses over the veggies. Pour the egg mixture over the top and stir lightly to combine the mixture with the veggies (this will make them more visible after baking). Set the pan over LOW heat and cook, undisturbed for a minute or two, just until the edges are beginning to set (don’t go too long or you may burn the bottom).
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Transfer the skillet to the preheated oven and bake until the top is lightly golden brown and the center is set, about 15 to 20 minutes. Remove from the oven and allow to rest for a few minutes before slicing and serving.
Notes
Slicing the Zucchini: Slice it in half, down the length of the zucchini. Then, slice each half in half lengthwise again and thinly slice them into about ¼-inch pieces.
Nutrition
Serving: 1 slice · Calories: 224 kcal · Carbohydrates: 4 g · Protein: 17 g · Fat: 15 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.03 g · Cholesterol: 293 mg · Sodium: 711 mg · Potassium: 205 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 859 IU · Vitamin C: 14 mg · Calcium: 201 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
