Zucchini and Corn Frittata

Fresh vegetables and eggs taste great together in this Zucchini and Corn Frittata. This dish is great for breakfast, brunch, or even a light dinner. The colorful vegetables and cheesy goodness make it both tasty and pretty to look at.

Ingredients:

• 4 large eggs
• 1/4 cup milk
• 1/2 cup zucchini, diced
• 1/2 cup corn kernels
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish optional

Instructions:

Start by heating the oven to 350F 175C

Whisk the eggs, milk, salt, and pepper together in a bowl until everything is well mixed

A skillet that can go in the oven should have olive oil in it

To the pan, add the corn, red bell pepper, onion, and zucchini that have been cut up

For about 5 minutes, or until the vegetables are soft, saut

Spread the egg mix out evenly over the vegetables that have been cooking in the skillet

On top of the egg mix, sprinkle shredded cheddar cheese

The frittata should be cooked on the stove for two to three minutes, or until the edges begin to set

Place the skillet in an oven that has already been heated

Bake the frittata for 15 to 20 minutes, or until it is fully set and the top is a little golden

Take the pan out of the oven and let it cool down for a while

Add fresh parsley as a garnish if you like

Take the frittata and cut it into wedges

Serve it hot