Description

This Summer Zucchini Frittata is a vibrant and healthy dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables like zucchini, corn, tomatoes, and bell peppers, combined with creamy cottage cheese and flavorful herbs, this frittata is baked to golden perfection. It’s an easy one-pan meal that delivers a satisfying blend of textures and tastes, making it a delicious way to celebrate seasonal summer produce.

Ingredients

Egg Mixture

10 large eggs
¾ cup cottage cheese (2% lowfat or whole)
1 teaspoon Italian seasoning
¾ teaspoon kosher salt (divided)
Freshly ground black pepper, to taste

Vegetables

1 tablespoon olive oil
⅓ cup diced yellow onion (or substitute red onion or shallots)
⅓ cup diced red bell pepper
1 cup sliced zucchini (¼-inch pieces from 1 small zucchini)
1 ear fresh sweet corn (kernels sliced off the cob) or 1 cup frozen corn (thawed)
½ cup cherry or grape tomatoes, quartered
1 teaspoon minced garlic

Cheeses

½ cup shredded pepper Jack cheese
½ cup crumbled feta cheese

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Instructions

Preheat the Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the frittata.
Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, cottage cheese, Italian seasoning, ½ teaspoon of kosher salt, and black pepper to taste until well combined. Set aside this mixture.
Sauté Vegetables: Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add diced onion and red bell pepper, cooking and stirring occasionally until the onion turns lightly golden and vegetables are tender, about 2 to 3 minutes.
Add Remaining Veggies: Stir in zucchini, corn, tomatoes, and minced garlic. Season with the remaining ¼ teaspoon salt and additional pepper as desired. Increase heat to medium-high and cook, stirring often, for another 2 to 3 minutes to soften the corn and tomatoes. Remove skillet from heat once done.
Add Cheeses and Egg Mixture: Sprinkle shredded pepper Jack and crumbled feta cheeses evenly over the cooked vegetables. Pour the egg mixture over the veggies and cheese, gently stirring to distribute the vegetables within the egg mixture without fully mixing. Return skillet to low heat and cook undisturbed for 1 to 2 minutes until the edges start to set but the center is still runny.
Bake: Transfer the skillet to the preheated oven and bake until the top is lightly golden and the center is fully set, approximately 15 to 20 minutes.
Rest and Serve: Remove the frittata from the oven and let it rest for a few minutes before slicing and serving to allow flavors to meld and make slicing easier.

Notes

Use an oven-proof skillet such as cast iron for best results and easy transfer from stovetop to oven.
If fresh corn is not available, frozen corn can be used—make sure it is thawed before adding.
You can substitute yellow onion with red onion or shallots depending on your preference.
Adjust salt and pepper according to taste, especially if your cheeses are salty.
Letting the frittata rest after baking improves texture and makes slicing cleaner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American