This week’s recipe comes from Highfield’s Culinary Instructor, Kendra Kohler, and it’s a beautiful way to make use of all of the tomatoes and zucchini you can find locally (or from your neighbors!).
Whether you serve it for breakfast, lunch, or dinner, this recipe won’t disappoint! Kendra adapted the original recipe by substituting leaks for the onion because of how buttery they become when sautéed. She also added roasted tomatoes to add some sweetness and umami flavor. Finally, the addition of dill really brings it all together!
Summer Corn, Zucchini and Roasted Tomato Frittata
Kendra Kohler of Foods to Thrive, Adapted from taste.com.au Corn and Zucchini Frittata
- 1 cup cherry tomatoes
- extra virgin olive oil
- sea salt
- ground black pepper
- 1 large leek
- 2 medium zucchini
- 1 corn cob, husks and silks removed
- 8 eggs
- 1/2 cup heavy cream
- 1 tsp dried dill
- Preheat oven to 425 degrees.
- Rinse and dry your cherry tomatoes. Slice in half and toss in 1 tsp oil. Sprinkle with salt and pepper and lay cut side up on a parchment lined baking sheet.
- Bake 18-20 minutes. Then set aside and lower the oven temperature to 375 degrees.
- Meanwhile, clean your leak. Cut off the dark green top. Slice your leak in half the long way just up to the root, keeping root end intact. To create dice size pieces, slice each half again 3-4 times the long way just up to the root. Then chop the short way to dice.
- Add 1 tablespoon oil to a 10 inch non-stick, oven safe pan. Once shimmering, add your leaks and 1/4 tsp salt.
- Sauté over medium-high heat, stirring frequently and lowering heat along the way if needed to avoid burning. Sauté until tender, about 10-12 minutes. Transfer to a bowl.
- Cut your zucchini in half the long way and then slice thinly.
- Cut down the sides of your corn to release the kernels.
- Heat 2 tsp oil in the pan, add the zucchini and corn and sauté over medium high heat until zucchini is soft.
- Meanwhile, whisk the eggs with 1/2 cup heavy cream, 1 tsp dried dill, 1/2 tsp sea salt and 1/4 tsp ground black pepper.
- Mix your leaks, zucchini and corn in the skillet together. Press flat then top with the roasted tomatoes.
- Pour the egg mixture over the top.
- Bake in a 375 degree oven for 20-25 minutes. The frittata is done when the top is golden brown, the eggs are set and they don’t jiggle when you shake the pan.
- Let cool 5-10 minutes. Cut into wedges and serve warm or at room temperature.
Because Frittatas are crustless, this recipe is naturally gluten free. To make dairy free substitute cashew milk or coconut milk beverage for the heavy cream.