Zucchini, Corn and Tomato Frittata

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!

ONWARD:

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!

Zucchini, Corn and Tomato Frittata

4 servings

INGREDIENTS:

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

⅓ cup Parmigiano Reggiano cheese, finely grated

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

½ teaspoon sea salt

DIRECTIONS:

1.     Preheat the oven to 400⁰F.

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

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.

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.

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.

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.