Zucchini, Corn and Tomato Frittata

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The trinity of zucchini, corn and tomatoes gloriously represents the best of what makes summer vegetable gardens enjoyable. Frittata, a Spanish-Italian open-faced omelet, brings the colorful, scrumptious trio together in one lovely brunch or supper dish. This would make a perfect Labor Day weekend brunch special!


This frittata is based on a recipe in Dr. Ludwig’s book Always Hungry. For most of the past winter, I prepared this frittata with dried Italian herbs, cheddar cheese and kale on a regular basis and thoroughly enjoyed it. However, as the summer bounty came rolling into the kitchen I choose to recreate a summer version that is presented here. This is best enjoyed in-season when the vegetables are at their flavor peak. The zucchini and eggs nestle the sweetness of the corn in a delightful counterpoint to the tangy tomatoes. The herbs brighten the deep umami flavor of the Parmigiano Reggiano cheese and tomatoes. Simply serve with a bowl of fresh summer fruits and relish these glorious moments of summer!

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Zucchini, Corn and Tomato Frittata

4 servings


1 ear of corn, husked

 4 large eggs

½ teaspoon garlic, minced

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

1 tablespoon fresh marjoram, minced, halved

1 tablespoon fresh basil, minced, halved

2 tablespoons extra virgin olive oil

1 medium zucchini, thinly sliced on a mandoline

cup Parmigiano Reggiano cheese, finely grated

2 large tomatoes, large diced or 1 pint mixed cherry tomatoes, halved

½ teaspoon sea salt


1.     Preheat the oven to 400⁰F.

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2.     Slice the kernels off the corn and reserve. Scrape the remaining pulp from the corn with a spoon and reserve.

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3.     Whip the reserved corn pulp, eggs, garlic half teaspoon sea salt, pepper one teaspoon marjoram and one teaspoon basil with a fork until well blended.

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4.     Heat a ten-inch cast iron skillet. Add the oil and when it shimmers add the whipped egg mixture. It should bubble up around the edges.

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5.     Immediately distribute the zucchini around the top. Sprinkle the corn kernels on top of the zucchini followed by the cheese. Top with the tomatoes sprinkled with the remaining salt.

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6.     Place in the preheated oven. Bake for fourteen to fifteen minutes or until the center is no longer runny and the tomatoes have become jam-like. Slice into four pie-shaped pieces and serve warm. Sprinkle the remaining marjoram and basil over the top.

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Linda HierholzerBRUNCH