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Fluffy Shredded Zucchini and Corn Frittata Recipe with Goat Cheese and Dill

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A light and fluffy frittata featuring shredded zucchini, sweet corn, tangy goat cheese, and fresh dill, perfect for an easy and impressive breakfast or brunch.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 medium zucchinis, shredded and squeezed dry
  • 1 cup fresh or frozen corn kernels
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup whole milk or half-and-half
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 clove garlic, minced (optional)
  • 1 small yellow onion, finely diced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Shred the zucchinis using a grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible.
  3. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in the corn kernels and shredded zucchini. Cook for 4–5 minutes, stirring occasionally, until the mixture is softened and excess moisture has evaporated. Season lightly with salt and pepper.
  5. In a large bowl, whisk together the eggs and milk or cream until light and slightly frothy. Season with salt and pepper.
  6. Pour the sautéed vegetable mixture into the eggs. Add the crumbled goat cheese and chopped dill. Fold gently to combine, keeping some goat cheese chunks intact.
  7. Heat the remaining 1 tablespoon of olive oil in the skillet over medium-low heat. Pour in the egg and vegetable mixture. Cook for 4–5 minutes without stirring, until edges begin to set but center is still loose. Loosen edges gently with a spatula to prevent sticking.
  8. Transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the top is set and golden. A toothpick inserted in the center should come out clean but slightly moist.
  9. Let the frittata cool for 5 minutes before slicing and serving.

Notes

Drain zucchini well to avoid sogginess. Use room temperature eggs for fluffiness. Cook on medium-low heat on stovetop before baking to set edges gently. Fold goat cheese in gently to keep creamy pockets. Fresh dill is preferred over dried for best flavor. If frittata seems too wet before baking, cook a bit longer on stovetop to firm up edges.

Nutrition

Keywords: frittata, zucchini, corn, goat cheese, dill, breakfast, brunch, easy recipe, fluffy eggs, healthy breakfast

Find it online: https://breezybake.com/fluffy-shredded-zucchini-and-corn-frittata-recipe-with-goat-cheese-and-dill-perfect-for-easy-breakfast/