Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables. This zucchini blossom corn goat cheese frittata is the perfect one dish meal for anytime of the day and showcases summer's freshest ingredients.
Given how much we like eggs, it’s only natural that we’re crazy for frittata. Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables. I have a different version for every season, asparagus, ramps, and fava beans in the spring, zucchini blossoms in the summer, mushrooms in the fall, and squash in the winter. This summer, I’ve been loving the sweet corns from the farmers market and decided to add it to my usual zucchini blossom frittata and it turned out to be a great combo.
For this zucchini blossom and corn frittata, I added goat cheese due to its tanginess which provided a nice contrast with the sweetness of the summer vegetables. If you don’t like goat cheese, ricotta or feta also works well. Just serve the frittata with a handful of soft herbs like chives, dill, basil, or microgreens.
I love frittata because it's a one pan dish that you can make it ahead and serve it anytime of the day. My kids love eating it for breakfast and lunch. Leftover can be served warmed, room temperature, or even cold. I once packed leftover frittata for a long flight and it saved my life.
If you like eggs, check out these recipes: ramp and ricotta baked eggs, spring egg tart, and chicken and egg breakfast tart.
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Zucchini blossom corn goat cheese frittata
- 2 tbsps extra virgin olive oil
- 2 shallots, chopped
- 6 organic, medium eggs
- ½ cup 2% organic milk
- 1 teaspoon salt
- freshly ground pepper to taste
- 8-10 zucchini blossoms
- 1 cup fresh corn kernels
- 2 oz goat cheese
- 2 tbsps chives for serving
- 1 tablespoon chive blossoms for serving
- a handful of dill for serving
- Preheat the oven to 375 degrees F.
- In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes
- Add the corn and cook for another 2 minutes.
- While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined.
- Place the zucchini blossoms in the pan a single layer.
- Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes
- Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.
- Remove the frittata from the oven and let it cool for about 10 minutes.
- When ready to serve, garnish with chive, chive blossoms, and fresh herbs.
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