Zucchini and Sweet Corn Frittata

My husband loves eggs!  I am still trying to love eggs and this is a dish that could sway anyone.  Eggs are such a great source of protein and have even been called the perfect food.

I think you will really love this!  The sweet corn really adds to the flavor. The leftovers seem even better the next morning.

2 tablespoons butter

1/2 sweet yellow onion, diced

2 ears sweet corn, corn cut off the cob

2 large zucchini, shredded

4 ounces sliced mushrooms

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces shredded cheese (mozzarella, swiss, cheddar – your choice!)

5 eggs, beaten

*feel free to add bell peppers, tomatoes, potatoes or whatever vegetable you like!  You could also add sausage or bacon.

Preheat oven to 425 degrees.

Use an oven-safe non-stick skillet or a cast-iron skillet.  Melt butter on medium-high heat and add vegetables.  Stir until tender – about 5 – 10 minutes.

Mix eggs, seasonings and cheese and pour mixture over even layer of vegetables in skillet.  Cook  3-5 minutes or until the edges are set. Bake in a 425 degree oven for 10-12 minutes until cooked through and beginning to brown.