Zucchini and Corn Frittata
Overview
- Yield: 6
- Total Time: 35 mins
Ingredients
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10 large eggs
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¼ cup heavy cream
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2 teaspoons kosher salt, divided
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1 cup ricotta cheese
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6 strips bacon, chopped
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1 medium yellow onion, sliced
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3 cloves garlic, minced
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½ teaspoon red pepper flakes
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2 cups zucchini, thinly sliced
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1 cup corn, fresh or frozen and thawed
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½ teaspoon black pepper
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fresh parsley, for garnish, chopped
Method
- Preheat the oven to 400˚F (200˚C).
- In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
- Heat a 12-inch (30 cm) 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.
- Add the onion to the pan and cook until caramelized, 8-10 minutes.
- 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.
- 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.
- Pour the egg mixture over the vegetables, then top with the bacon.
- Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
- Garnish with parsley, then serve directly from the skillet.