Zucchini and Corn Frittata
A simple veggie frittata.
Ingredients
- 10 large eggs
- 1/4 cup heavy cream
- 2 tspn kosher salt
- 1 cup ricotta cheese
- 6 strips bacon chopped
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 1/2 tspn red pepper flakes
- 2 cups zucchini thinly sliced
- 1 cup corn
- 1/2 tspn black pepper
- fresh parsley for garnish
Instructions
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Preheat the oven to 400˚F.
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In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
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Heat a 12-inch cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
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Add the onion to the pan and cook until caramelized, 8-10 minutes.
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Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
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Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
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Pour the egg mixture over the vegetables, then top with the bacon.
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Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
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Garnish with parsley, then serve directly from the skillet.