Zucchini and Corn Frittata in a cast iron pot on a wooden plate with a zucchini, salt and pepper, and two forks in the background.

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Zucchini & Corn Frittata
A Lambert Produce Recipe

Zucchini & Corn Frittata Recipe

Zucchini and Corn Frittata in a cast iron pot on a wooden plate with a zucchini, salt and pepper, and two forks in the background.

One of our favourite weeknight staples, our quick and easy vegetarian frittata is as comforting as it is flavourful!

Prep

Cooking

Serves

Ingredients

  • 2 tsp olive oil
  • 1 brown onion, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 corn cob, husks and silk removed
  • 8 eggs
  • 1/2 cup pouring cream
  • 60g baby rocket
  • 200g Perino tomatoes, halved
  • 1/2 cup flat leaf parsley, leaves only
  • 100g goat cheese, crumbled

Method

1. In a 20cm non-stick ovenproof frying pan, heat half the oil over medium heat.

2. Once heated, add the onion and cook, stirring until the onion softens. Transfer onion to a bowl.

3. Heat the remaining oil in the same pan. Add the zucchini and cook, stirring occasionally, until just tender.

4. Using a small serrated knife, cut down the side of the corn to release the kernels.

5. Preheat the grill on medium.

6. Add the onion and corn to the zucchini in the pan and spread over the base.

7. Whisk eggs and cream in a jug. Season with salt and pepper.

8. Pour the egg mixture over the zucchini, corn, and onion in the pan.

9. Cook over medium-low heat until the egg mixture is almost set.

10. Cook under the grill for 5 mins or until completely set. Set aside for 5 mins to cool.

11. Top the frittata with rocket, tomato, parsley, and goat’s cheese.

12. Season to taste. Enjoy.