Co-op Basics: Corn & Zucchini Frittata

This quick and easy frittata is the perfect blend of hearty eggs and light, refreshing corn and zucchini. Featuring items from our Co-op basics line, this breakfast comes in at just $1 a serving. The following ingredients are all part of Co-op Basics!

 

  • Field Day extra virgin olive oil
  • Sno-pac frozen corn
  • Feather Lane eggs
  • Organic Valley whole milk

 

Food For All members recieve an additional 10% off all of these products, as well as any produce items featured in the recipe!

 

Learn more about Food For All & Co-op Basics

Ingredients
Field Day Olive oil
2 tablespoons
Yellow onion, chopped
1/2 cup
Sno-Pac frozen corn
1 cup
Zucchini, chopped
1 cup
Feather Lane eggs
8
Organic Valley whole milk
1/2 cup
Parmesan cheese
1/2 cup
Salt
1/2 teaspoon
Black pepper
1/2 teaspoon
Parsley, chopped
1/8th cup
  1. Preheat oven to 350 degrees Farenheit.
  2. Heat olive oil in a large saute pan over medium-high heat.
  3. Add onions and saute 5-7 minutes, until onion is softened and browned.
  4. Add corn and zucchini. Saute for 5 minutes or until zucchini is crisp and tender.
  5. Whisk together eggs, milk, cheese, salt and pepper until well incorporated.
  6. Spray a baking dish with cooking spray. Add the corn, zucchini & onions and spread evenly across the bottom of the dish. Pour the egg and milk mixture over the vegetables.
  7. Bake in the middle rack for 20-25 minutes until almost set. Increase oven temperature to broil and broil for 3-5 minutes until edges are browned.
  8. Sprinkle with chopped parsley before serving.