Budget Bytes· by Beth Moncel★ 4.8 (19)

Zucchini and Corn Frittata

Name: Zucchini and Corn Frittata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6, 6 1 slice each
Cuisine: american
Ingredients: 1 Tbsp olive oil ($0.16); 2 cloves garlic ($0.16); 1 medium zucchini ($0.74); 3 Roma tomatoes or one large tomato ($0.94); 1 cup frozen corn kernels ($0.37); 1 tsp cumin ($0.10); 1/2 tsp salt ($0.05); Freshly cracked pepper to taste ($0.03); 6 large eggs ($1.33); 1/2 cup milk 2% or higher fat content ($0.24); 1/2 cup shredded Monterrey Jack cheese ($0.63)

Nutrition Facts

Per serving · recipe makes 6 · 55m total

Servings

Calories

9% of a 2,000 cal day

182KCAL

Protein

11g21%

% DAILY VALUE

Total Fat11g

15%

Saturated4g

20%

Unsaturated7g

—

Total Carbs10g

Fiber1g

Total Sugars4g

—

incl. Added Sugars0g

Starch5g

—

Sodium333mg

14%

% Daily Value is based on a 2,000 calorie day.

A savory zucchini and corn frittata with tomato and cumin, baked until golden. Works equally well for a weeknight dinner, lazy breakfast, or weekend brunch.

Ingredients

6 SERVINGS

1 tbspolive oil
2garlic
1medium zucchini
3Roma tomatoes — or large tomato
1 cupfrozen corn kernels
1 tspcumin — ground
½ tspsalt
Freshly cracked pepper — to taste
6large eggs
½ cupmilk 2% or higher fat content
½ cupshredded Monterrey Jack cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

55m total

Read the method on Budget BytesBeth Moncel’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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