Corn and Zucchini Summer Frittata

Corn and Zucchini Summer Frittata




Corn and Zucchini Summer Frittata

posted by Emily Bites in 4 PP, 5 SP, All Recipes, Breakfast, Comfort Food, vegetarian

“HELLO SUMMER!!” That’s what my taste buds had to say after trying this bright, fresh and herby Corn and Zucchini Summer Frittata. I’m obsessed. The fresh basil and chives, the juicy zucchini and the sweet corn combine perfectly with the fluffy eggs and rich sharp cheddar to make this frittata totally swoon-worthy. It’s also a great way to use up leftover corn on the cob or zucchini (if the corn is already cooked you can just cut it off and skip cooking it)! I absolutely love the sharp white cheddar in this, but if that’s not your thing you could definitely substitute Mozzarella or another flavorful melty cheese. I often use 2% or other reduced fat cheeses in my recipes, but since the cheese flavor really shines as a rich contrast to all fresh ingredients in this dish I went full out with the full fat sharp cheddar. I’m so happy I did too, it’s the perfect balance of flavors.

This Corn and Zucchini Summer Frittata comes together easily and it’s equally at home at an everyday family breakfast or a fancy brunch with guests. I recommend serving with a fruit salad for breakfast or a fresh green salad for brunch. Each slice if just 167 calories or 5 Weight Watchers SmartPoints, so it saves you a little room for a mimosa…or bacon. 😉

Looking for more tasty, lightened up breakfast recipes? Check out my Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Maple Bacon Breakfast Wraps, Pear Gingerbread Baked Oatmeal Singles, Bubble Up Breakfast Casserole, Strawberry Banana Baked Oatmeal Singles, Hummus and Feta Omelet, Mini Dutch Baby Pancakes, Sausage Egg and Cheese Hash Brown Cups and many more in the breakfast category of my recipe index!

Corn and Zucchini Summer Frittata

Yield: 6 slices


  • 1 medium ear of fresh raw corn
  • 1 tablespoon light butter (I use Land O’Lakes)
  • 1 cup thin sliced zucchini
  • 8 large eggs
  • ¾ teaspoon salt (plus a sprinkle more for the corn & zucchini)
  • ¼ teaspoon black pepper (plus a sprinkle more for the corn & zucchini)
  • 1 tablespoon diced chives
  • ¼ cup sliced fresh basil
  • 2 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
Read the whole recipe on Emily Bites