Corn Zucchini And Pasta Frittata Recipes

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ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY



Zucchini And Corn Frittata Recipe by Tasty image

Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley

Provided by Rie McClenny

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

10 large eggs
¼ cup heavy cream
2 teaspoons kosher salt, divided
1 cup ricotta cheese
6 strips bacon, chopped
1 medium yellow onion, sliced
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 cups zucchini, thinly sliced
1 cup corn, fresh or frozen and thawed
½ teaspoon black pepper
fresh parsley, for garnish, chopped

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

CORN FRITTATA WITH CHEESE



Corn Frittata With Cheese image

This recipe comes from the Better Homes and Gardens test kitchen. It was printed on an advertisement. Since DH is diabetic, I am always looking for ways to add veggies to his diet. Having them in a frittata in the morning works well. We enjoyed this hope you do too.

Provided by PaulaG

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs, lightly beaten
1 tablespoon fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon olive oil
1 cup frozen whole kernel corn
1/2 cup thinly sliced zucchini
3 -4 green onions, thinly sliced
3/4 cup chopped roma tomato
1/2 cup shredded cheddar cheese

Steps:

  • In a medium bowl, combine the eggs and basil; set aside.
  • Heat the oil in a large oven proof skillet.
  • Add the corn, zucchini, and green onions.
  • Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
  • Pour the egg mixture over vegetables in skillet and cook over medium heat.
  • As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
  • Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
  • Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
  • Broil 1 to 2 minutes or until the top is set and cheese is melted.

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