Tomato, Corn + Zucchini Frittata

I love, love, LOVE a good frittata. I started making them when we lived in Illinois and they quickly became a favorite weekend breakfast. But what's better than having frittata for breakfast? Making it for dinner and eating the leftovers for breakfast the next day. Frittatas are also one of those dishes that you can scrounge up what you have in your kitchen to make your masterpiece. 

I like to load my frittatas with vegetables and every so often, bacon or ham may make an appearance. This Tomato and Zucchini Frittata from SkinnyTaste served as my inspiration. I opted for 8 whole eggs instead of 4 eggs plus 4 egg whites and swapped out the asiago for cheese I already had on hand. Corn seemed like a good addition so I threw some of that in, too. A splash of half and half made my frittata extra creamy.

Tomato, Corn + Zucchini Frittata

1 Tbsp. olive oil
1 medium onion, diced
1 small zucchini, cut into matchsticks
1 cup frozen sweet corn
8 eggs
1/4 cup half and half
1/2 cup shredded mexican blend cheese
1/4 cup grated parmesan
salt  pepper to taste
1 medium vine ripe tomato, sliced thin

Preheat oven to 400 degrees.

In a medium (about 10") skillet, heat olive oil on medium heat. Add onion, and saute until translucent and fragrant, about 3 minutes. Add zucchini and corn and saute for another 3 minutes. 

In a medium bowl, whisk eggs, half and half, and cheeses. Season lightly with salt and pepper.

Pour eggs into the skillet over the vegetables and gently move the eggs around, making sure the vegetables are even at the bottom. Cook for 2-3 minutes, until the eggs start to set on the sides of the pan. Place tomato slices evenly atop the eggs.

Place skillet in the oven and bake for 15 minutes, or until frittata is cooked and the center is set.