Servings: 8
Calories: 177kcal
Ingredients
- 2 medium tomatoes
- 3 tbsp olive oil, divided
- salt and pepper
- 2-3 ears fresh corn
- 1 small zucchini, halve lengthwise, slice into half moons
- 1/2 small yellow onion, sliced
- 1 clove garlic, minced
- 8 fresh farm eggs
- 1/2 cup whole milk or heavy cream
- 1/4 tsp baking powder (optional)
- 1/2 cup ricotta cheese
- big handful of chopped fresh herbs like dill, basil or cilantro
- cooking spray
Instructions
- Preheat oven to 400 degrees. Slice the tops off each tomato and place in a baking dish. Drizzle with 2 tbsp olive oil, season with salt/pepper and bake for about 20 minutes until roasted. Remove from oven, cool slightly and chop into large chunks. Reduce oven heat to 350 degrees.
- Meanwhile, cut the corn off the cobs but save the cobs. You should have 2-3 cups of corn.
- In a medium saute pan, heat 1 tbsp olive oil over medium heat. Saute the sliced onions, garlic and zucchini moons for about 3 minutes just to soften slightly. Season well with salt and pepper. Add corn and cook 1 more minute. Remove from heat.
- In a large mixing bowl, whisk 8 eggs with ½ cup of heavy cream or whole milk and baking powder (optional). Using the back flat edge of a chef's knife, scrape the corn cobs to release the corn milk into the bowl, stir to combine. Season with salt and pepper.
- Spray an oven safe baking dish or pan with cooking spray (I use a well seasoned cast iron skillet which needs no greasing). Transfer the zucchini/corn mixture to the pan and spread. Add the tomato chunks evenly on top. Pour the egg mixture over the top. Using a spoon, dollop the ricotta evenly throughout, about 1/2 a spoonful at a time. Top with a generous handful of fresh herbs and shimmy just a little so the herbs sink into the egg mixture (if they don't get a little moisture they will burn).
- Bake at 350 for 15-25 minutes until set (cook time is pan dependent so just check every 5 minutes after first 15). You'll know it is done when you shimmy the pan and see no loose egg mixture in the middle and it feels spongy to the touch. Remove and let cool for 5 minutes before slicing. Serve and enjoy!
Notes
This frittata is summery-sweet thanks to the use of corn pulp from the cob. The fresh dill is really the star.
I made this again recently and did not have ricotta so my gold-standard goat cheese subbed in. Of course that was delicious. I used parsley and chives in addition to the dill.
Nutrition
Calories: 177kcal | Carbohydrates: 8g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 101mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 1mg
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