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The frittata is a culinary gem that shines brightly in the realm of egg-based dishes. This versatile creation can effortlessly transition from breakfast to brunch, lunch, or even dinner, making it an ideal option for any occasion. Its simple preparation and ability to showcase seasonal ingredients make it especially appealing during the warmer months. This Summer Corn and Zucchini Frittata embraces the flavors of summer, featuring a delightful combination of fresh corn and zucchini. These ingredients not only offer a refreshing taste but also pack a nutritious punch, making this frittata both satisfying and health-conscious.

Summer Corn and Zucchini Frittata

Discover the joy of making a Summer Corn and Zucchini Frittata, a delightful dish perfect for any meal of the day. This versatile recipe features fresh corn and zucchini, showcasing vibrant summer flavors while packing a nutritious punch. Easy to prepare, this frittata is ideal for both casual gatherings and quiet dinners at home. Learn how to whip up this delicious dish that combines healthy ingredients with a rustic flair, making it a must-try for your seasonal cooking!
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Ingredients
  

6 large eggs

1 cup fresh corn kernels (approximately from 2 ears of corn)

1 medium zucchini, diced into small cubes

1 small red bell pepper, diced

1/2 cup onion, finely chopped

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons fresh basil, chopped (or substitute with 1 tablespoon dried basil)

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the frittata.

    Sauté the vegetables: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced red bell pepper, cooking for 3-5 minutes until the onion becomes translucent. Next, incorporate the diced zucchini and fresh corn kernels. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender and the corn begins to lightly toast. Season the mixture with salt and freshly ground black pepper to elevate the flavors.

      Whisk together the eggs and cheeses: In a mixing bowl, combine the eggs, ricotta cheese, grated Parmesan cheese, and chopped fresh basil. Whisk the mixture vigorously until it's thoroughly blended. Add a pinch of salt and pepper to taste.

        Combine and cook on stovetop: Evenly pour the egg mixture over the sautéed vegetable mixture in the skillet, ensuring that the vegetables are well distributed within the eggs. Allow the frittata to cook undisturbed on the stovetop for about 2-3 minutes, which will help set the edges slightly.

          Bake the frittata: Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata has puffed up and turned a beautiful golden brown. To check for doneness, insert a knife into the center; it should come out clean.

            Cool and serve: Once baked, let the frittata cool for a few minutes on the counter before slicing it into wedges. Serve warm or at room temperature, garnished with extra fresh basil for an added touch of flavor.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                Presentation Tips: Slice the frittata into wedges and arrange them on a colorful serving platter. You can sprinkle additional fresh basil on top for a vibrant look, and consider serving it alongside a fresh mixed greens salad for a delightful brunch option.