Recipe: Zucchini Frittata

slice of zucchini frittata on plate with blueberries, sliced peaches

A frittata is a great way to make use of the abundance of fresh-picked summer produce. Let this easy, delicious recipe be a starting point for your favorites. You can bake it ahead of time and reheat for a quick breakfast. Find vegetables, herbs, eggs and olive oil at the Lenexa Farmers Market.

Ingredients

3 tablespoons unsalted butter

2 tablespoons vegetable oil

2 medium zucchini, thinly sliced

1 medium onion, cut in half and sliced

½ cup fresh corn kernels

8 large eggs

½ cup heavy cream

½ cup grated cheese

1 teaspoon salt

½ teaspoon pepper

¼ cup fresh herbs, chopped

1 cup fresh tomatoes, chopped

Directions

  1. In a 12” ovenproof skillet, sauté zucchini, onion, and corn until vegetables are tender and beginning to color.
  2. In a large bowl, whisk together eggs, cream, cheese, salt, and pepper until well incorporated. Pour egg mixture over vegetable mixture. 
  3. Bake at 350 for 15-20 minutes, or until set and beginning to brown around the edges.
  4. Garnish with herbs and tomatoes.

Note: With the eggs, you might also try a sprinkling of freshly grated nutmeg.

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